Ingredients
The following ingredients have 7 Servings
- 1 pound smoked sausage (cut into ½ round slices)
- 1 medium green bell pepper (chopped)
- 1 medium yellow onion (chopped)
- 2 ribs celery (chopped (optional))
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 2 cans (15.5 ounces, diced tomatoes)
- 3¼ cups chicken broth or stock
- 1 tablespoon Cajun seasoning
- ¼ teaspoon Old Bay seafood seasoning
- 1½ cups brown rice (long grain or instant (see below for cooking either type))
- 1 pound uncooked shrimp (peeled and deveined. Tail off, optional)
Instruction
- In a large Dutch oven or stockpot, heat the oil over medium-high heat.
- Add the bell pepper, onion, and celery to the pot. Cook, stirring occasionally for approximately 2 minutes.
- Add the smoked sausage to the pot to brown, stirring occasionally, for an additional 5 minutes.
- Stir in the garlic, diced tomatoes, chicken stock, Cajun seasoning, Old Bay seasoning, salt, and pepper to the pot.
- Bring the contents of the pot to a simmer and add the brown rice. Cover.
- *Note - if using long grain brown cook covered for 40-45 minutes or until the rice is tender and most of the liquid is absorbed.
- *Note - if using instant brown rice, add the rice, cover and turn off heat until the rice is tender and almost all the liquid is absorbed (approximately 10 minutes)
- Add the shrimp to the pot (return the heat to medium). Stir and cook covered an additional 5-7 minutes or until the shrimp are pink and opaque.
- Serve hot.
