Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 pound andouille sausage (sliced)
  • 1 small yellow onion (chopped)
  • 1-2 bell peppers (any color, chopped)
  • 3 celery ribs (chopped)
  • 3 cloves garlic (minced)
  • 2 teaspoons tomato paste
  • 1 and 1/2 cups chicken broth
  • 1 (15 ounce) can crushed or petite diced tomatoes
  • 2 teaspoons paprika (divided)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional or adjust to taste)
  • kosher salt and black pepper
  • 1 pound shrimp (peeled and deveined)
  • fresh thyme or parsley (optional garnish)
  • 3-4 cups rice (optional, for serving)

Instruction

  • Warm olive oil in a Dutch oven or large, deep skillet over medium-high heat. Add sausage and cook for 4-5 minutes, stirring just once or twice, until browned and crispy on the edges. Remove sausage to a paper towel-lined plate and set aside.
  • Add onion, peppers, and celery to the skillet. Cook for 4 minutes, just until the veggies begin to soften. Add garlic and tomato paste; cook 30-60 seconds more.
  • Stir in the chicken broth, tomatoes, 1 teaspoon paprika, thyme, oregano, and cayenne, if using. Reduce heat to medium and let the mixture simmer gently for 5-10 minutes. Reduce heat further if the liquid is boiling rapidly. Sample and add salt and black pepper to taste.
  • While the liquid cooks, sprinkle shrimp with salt, pepper, and remaining 1 teaspoon paprika. Add shrimp to the pan and cook for 2-3 minutes, just until opaque. Return the cooked sausage to the pan and stir well.
  • Garnish with sprigs of fresh thyme or parsley. Serve as desired — over regular rice, cauliflower rice, on its own, with veggies, or with bread.