Ingredients

The following ingredients have 6 Servings
  • 1 lb andouille sausage, sliced (454g)
  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1/2 red bell pepper (chopped)
  • 1 stick celery (sliced)
  • 1/2 onion (chopped)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/8 tsp thyme
  • 1/8 tsp black pepper
  • 3/4 tsp paprika
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper (optional, adjust for heat)
  • 2 14.5oz cans fire roasted tomato (822g)
  • 2 cups gluten free chicken broth (500mls)
  • 1 cup white jasmine rice, rinsed (185g, approx)
  • 1 lb medium raw shrimp, peeled (454g)
  • sliced green onions
  • Louisiana hot sauce (optional)

Instruction

  • Using a little olive oil, cook the Andouille Sausage slices in a Dutch Oven until they are a little caramelized on both sides, then remove with a slotted spoon.
  • Add crushed garlic, onion, bell pepper, and celery to the pan and saute until soft, about 3-4 minutes on a medium heat. 
  • Add the seasonings to the pan and stir well, then add the rinsed Jasmine rice and add that to the pan along with the chicken broth, fire roasted tomatoes and return the andouille sausages to the pan, mix well to combine.