Ingredients

The following ingredients have 16 Servings
  • 2 tablespoons extra virgin olive oil
  • 2 red bell peppers (stem and seeds removed, diced)
  • 1 green bell pepper (stem and seeds removed, diced)
  • 1 white onion (diced)
  • 4 garlic cloves (minced)
  • 3 celery stalks (diced)
  • 1 14 ounce can fire roasted tomatoes (with juice)
  • 2 cups broth (chicken or vegetable broth)
  • 2 tablespoons Cajun seasoning
  • 1 bay leaf (dry)
  • 4 cups cooked long grain rice (white or brown)
  • 1 lb. shrimp (de-veined with shells and tail taken off (I use frozen and thawed))
  • 1 lb. sausage (cut into thinly sliced coins (can use chicken sausage))
  • pink salt (to taste)
  • 1/2 teaspoon black pepper

Instruction

  • In a large pot, on medium-high heat the oil and add the red peppers, green peppers, onion, garlic and celery. Saute the vegetables for 6 minutes until soft, mixing frequently.
  • Add to the pot the fire roasted tomatoes, broth, Cajun seasoning, pepper, salt, broth, bay leaf, sausage slices, and cooked rice. Stir together and heat for 4 minutes.
  • Add the prepared uncooked shrimp and stir them in. Cover and simmer on medium-low for 10 minutes or until the shrimp is cooked and pink in color. Serve right away or continue to heat uncovered to release more juices and thicken the sauce (see notes below on thickening the sauce). Season with salt to taste.