Ingredients
Scale
- 2 cups of long-grain rice
- 1 pound of shrimp, peeled and deveined
- 1 pound of andouille sausage, sliced
- 1 cup chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onions, bell peppers, and celery. Sauté until tender, about 5 minutes.
- Stir in sliced andouille sausage and cook for an additional 5-7 minutes until browned.
- Add shrimp and minced garlic, cooking until shrimp are pink and opaque, approximately 3-4 minutes.
- Combine cooked rice and chicken broth with the mixture. Sprinkle with Cajun seasoning, salt, and pepper, stirring to heat through for about 5-10 minutes.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freeze in portion-sized containers for up to 2 months.
- Reheat with a little chicken broth to prevent drying out.
- Adjust seasoning to your liking for more spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Protein-rich
Nutrition
- Serving Size: 1 cup
- Calories: 400 Kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg