A bold Southern dish combining spiced sausage, tender shrimp, and fluffy rice with aromatic vegetables.
# What Goes In:
→ Proteins
01 - 8 oz smoked andouille sausage, sliced
02 - 8 oz large raw shrimp, peeled and deveined
03 - 5 oz chicken livers, finely chopped (optional)
→ Rice
04 - 1 cup long-grain white rice, uncooked
→ Vegetables
05 - 1 medium yellow onion, finely diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 2 spring onions, sliced for garnish
→ Spices and Herbs
10 - 1.5 teaspoons Cajun seasoning, plus extra to taste
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon dried oregano
14 - 0.25 teaspoon cayenne pepper, optional for heat
15 - Salt and freshly ground black pepper to taste
→ Liquids
16 - 2 cups low-sodium chicken broth
17 - 2 tablespoons vegetable oil or unsalted butter
# How to Make It:
01 - Rinse rice under cold water until water runs clear. Set aside to drain completely.
02 - Heat 1 tablespoon oil in large skillet over medium heat. Add sliced sausage and cook 3-4 minutes until browned. Remove and set aside.
03 - Add remaining oil to pan. If using chicken livers, sauté 2-3 minutes until browned and cooked through. Remove and set aside with sausage.
04 - Add onion, bell pepper, and celery to pan. Sauté 5-6 minutes until softened. Stir in garlic and cook 1 minute.
05 - Stir rice into vegetable mixture and toast 2 minutes, coating grains evenly in oil and aromatics.
06 - Add Cajun seasoning, paprika, thyme, oregano, cayenne, salt, and black pepper. Mix thoroughly to combine.
07 - Return sausage and livers if using to pan. Pour in chicken broth, scraping browned bits from bottom. Bring to boil, then reduce to simmer. Cover and cook 15 minutes.
08 - Arrange shrimp on top of rice. Cover and cook 5-7 minutes until shrimp are pink and rice is tender.
09 - Remove from heat, fluff rice with fork, and let rest 5 minutes. Garnish with spring onions and serve hot.
