Description
A flavorful and hearty dish featuring shrimp and andouille sausage cooked with rice and spices, embodying the essence of Louisiana cuisine.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 large green bell pepper (diced)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 pound andouille sausage (sliced into ½-inch rounds)
- 1 cup long-grain white rice (uncooked)
- 1 14.5-ounce can diced tomatoes (undrained)
- 1 8-ounce can tomato sauce
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 pound raw large shrimp (peeled and deveined)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Sauté the aromatics and sausage in a skillet, then transfer to the slow cooker.
- Add rice, tomatoes, sauce, broth, and spices; stir to combine.
- Cover and cook on Low for 4 to 5 hours until rice is tender.
- Stir in shrimp and cook for 15 to 20 minutes until opaque.
- Rest for 5 minutes, garnish with parsley, and serve.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: main course
- Cuisine: Louisiana, Creole
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 3 days. Freeze the base without shrimp for up to 3 months.