One-skillet dish with sausage, shrimp, rice, and peppers simmered in rich Creole sauce.
# Ingredient List:
→ Proteins
01 - 8 oz andouille or smoked sausage, sliced
02 - 8 oz large shrimp, peeled and deveined
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
→ Rice & Liquids
08 - 1 cup long-grain white rice
09 - 1 2/3 cups low-sodium chicken broth
10 - 1 can (14 oz) diced tomatoes, undrained
→ Spices & Seasonings
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon cayenne pepper (adjust to taste)
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon salt, or to taste
17 - 2 tablespoons olive oil
18 - 2 tablespoons chopped fresh parsley (for garnish)
# How-To Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and cook for 3 to 4 minutes until browned. Remove sausage and set aside.
02 - Add remaining olive oil to skillet. Sauté diced onion, red and green bell peppers, and celery for 4 to 5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
03 - Stir in rice, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring continuously to coat rice and vegetables with spices.
04 - Return browned sausage to skillet. Add diced tomatoes with juice and chicken broth. Stir well and bring mixture to a simmer.
05 - Reduce heat to low, cover, and cook for 20 minutes or until rice is tender and most liquid is absorbed.
06 - Arrange shrimp atop the rice mixture. Cover and cook for 5 to 7 minutes until shrimp turn pink and are cooked through.
07 - Fluff rice gently with a fork. Garnish with chopped fresh parsley and serve immediately.
