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
- 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
- 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.