Ingredients

The following ingredients have 4 Servings
  • 1 pound large shrimp (peeled, deveined, cut in half lengthwise)
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon white wine
  • 1 1/2 teaspoons olive oil
  • 6 ounces preservative free chicken andouille sausage (I used Trader Joe's), chopped
  • 1 large onion (chopped)
  • 1 large red pepper (chopped)
  • 2 celery stalks (chopped)
  • 5 garlic cloves (minced)
  • 3 cups cooked brown rice
  • 1/2-1 teaspoon Cajun seasoning
  • 1 cup low-sodium chicken broth
  • 14.5 ounces unsalted diced tomatoes (undrained)
  • 2 scallions (chopped)

Instruction

  • Marinade shrimp with salt, pepper and wine.
  • Heat oil in large skillet over medium heat. Add sausage and saute until browned, about 4 minutes. Add onion, pepper and celery and cook 3-4 minutes, until vegetables are softened. Add garlic and saute another minutes. Add rice, Cajun seasoning, chicken broth, and tomatoes; mix well. Add shrimp and bury in rice. Cover and cook over medium heat for 5-7 minutes, until shrimp is just cooked through. Remove cover; continue cooking for a few minutes, stirring constantly, until liquid is absorbed. Remove from heat; serve with chopped scallions.