Ingredients
The following ingredients have 5 Servings
- 2 T extra virgin olive oil
- 12 oz andouille sausage (sliced in 1/2-inch slices)
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 1 large celery rib (diced)
- 2 cloves garlic (minced)
- 1-1/2 t Old Bay (divided)
- 1 t creole seasoning (divided)
- 1 c uncooked jasmine rice
- 1-3/4 c Chicken Stock
- 2 fresh thyme sprigs
- kosher salt and fresh cracked pepper
- 1/2 lb cod (uncooked, cut in 2-inch pieces)
- 1 lb medium shrimp (uncooked, peeled and deveined)
- 1/4 c chopped scallions
Instruction
- Toss the shrimp in 1/4 t each Old Bay and creole seasoning. Set aside. Separately, do the same with the cod.
- In a large, heavy pot, heat the olive oil. Add the sausage and cook over high heat, stirring occasionally, until well browned. Add the veggies and season with a pinch each salt (to get them to soften) and pepper. Cook, stirring regularly, until softened (~5 minutes).
- Add 1 t Old Bay, 1/2 t creole seasoning, and rice. Add the chicken stock and thyme; season well (at least 1/2 t salt), and bring to a boil. Use a wooden spoon to quickly scrape up the browned bits from the bottom of the pot. Cover and cook over med-low heat for 10 minutes.
- Stir in the shrimp. Layer the fish on the rice, recover, and cook ~10 minutes until rice is cooked. Yield: 4-6 servings.
