25 March, 2019
1 pound smoked sausage – any flavor, Andouille recommended
2 Tablespoons butter
4 cloves garlic, minced
1 green pepper, chopped
1 medium size white onion, chopped
3 stalks celery, chopped
1 can (14.5 ounces) diced tomatoes
1 teaspoon salt
1 teaspoon Tony Chacherie’s Cajun Seasoning, or to taste
2-3 cups chicken stock
2 cups white rice
1 pound shrimp, deveined and shelled
Cut up the sausage into ¼ inch coins, then cut the coins in 4 pieces. Set aside.
In a large skillet, heat the butter over medium heat until melted. Add the garlic and saute for 2 minutes.
Add the green pepper, onion, celery, and sausage, and saute until the vegetables are tender.
Add the diced tomatoes and stir in the salt and Tony’s.
Add 2 ½ cups of the chicken broth and bring to boil. Add the rice, reduce heat and cover, cooking for about 30 minutes and stirring occasionally. Add more chicken stock, if needed.
When the rice is tender and most of the liquid absorbed, stir in the shrimp. Cook for 3-4 minutes, stirring often, until the shrimp are pink and the liquid is completely absorbed.
Serve immediately, with a crusty bread.