Andouille Sausage and Shrimp Bog

The spicy Andouille sausage adds a Cajun influence to this traditional southern style of cooking, which is very hearty and comforting.

Serves: 6Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6

Ingredients

  • ½ lb. Andouille sausage, finely diced
  • 1 medium white onion, peeled and diced
  • 1 medium green bell pepper, seeded and diced
  • 1 stalk celery, diced
  • 2 cloves garlic, crushed
  • 1 cup uncooked long-grain rice
  • 3 cups chicken broth
  • 1 cup diced tomatoes, drained
  • ⅛ tsp. Worcestershire sauce
  • 1 lb. medium shrimp, peeled and deveined
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 4 scallions, green part only, sliced

Directions

  • Heat a heavy-bottomed saucepan over medium heat. Add the sausage and cook gently for about 3 minutes, until the fat starts to render and the sausage begins to brown.
  • Add the onion, bell pepper, celery, and garlic. Sauté until the vegetables begin to soften, about 2 minutes. Add the rice and stir well to coat the grains with the fat.
  • Add the stock, tomatoes, and Worcestershire sauce. Bring to a boil. Immediately reduce heat to low, cover, and simmer for 20 minutes. The rice should be cooked, and there should still be a bit of extra broth in the pot.
  • Add the shrimp and stir well. Cover and cook for an additional 5 minutes, until the shrimp turn pink. Season with salt and pepper and garnish with scallions.

Recipe Information

Serves: 6

Ingredients

  • ½ lb. Andouille sausage, finely diced
  • 1 medium white onion, peeled and diced
  • 1 medium green bell pepper, seeded and diced
  • 1 stalk celery, diced
  • 2 cloves garlic, crushed
  • 1 cup uncooked long-grain rice
  • 3 cups chicken broth
  • 1 cup diced tomatoes, drained
  • ⅛ tsp. Worcestershire sauce
  • 1 lb. medium shrimp, peeled and deveined
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 4 scallions, green part only, sliced

Directions

  • Heat a heavy-bottomed saucepan over medium heat. Add the sausage and cook gently for about 3 minutes, until the fat starts to render and the sausage begins to brown.
  • Add the onion, bell pepper, celery, and garlic. Sauté until the vegetables begin to soften, about 2 minutes. Add the rice and stir well to coat the grains with the fat.
  • Add the stock, tomatoes, and Worcestershire sauce. Bring to a boil. Immediately reduce heat to low, cover, and simmer for 20 minutes. The rice should be cooked, and there should still be a bit of extra broth in the pot.
  • Add the shrimp and stir well. Cover and cook for an additional 5 minutes, until the shrimp turn pink. Season with salt and pepper and garnish with scallions.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat12g
Saturated Fat3.5g
Cholesterol145mg
Sodium1070mg
Total Carbohydrate32g
Dietary Fiber3g
Sugars3g
Protein26g