Ingredients:

  • 1 lb smoked Andouille sausage, sliced into 1/2-inch rounds
  • 1 lb large shrimp, peeled and deveined
  • 2 cups long-grain white rice
  • 1 large yellow onion, diced (150g)
  • 2 green bell peppers, diced (200g)
  • 3 stalks celery, diced (120g)
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 cups low-sodium chicken broth
  • 14.5 oz can fire-roasted diced tomatoes
  • 1 tbsp vegetable oil
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced Andouille sausage and sear until deeply browned and the fat has rendered. Remove sausage with a slotted spoon and set aside.
  2. In the same pot with the sausage fat, add the diced onion, green bell peppers, and celery (the Holy Trinity). Sauté for 6 minutes until softened and translucent, scraping the browned bits (fond) from the bottom of the pot.
  3. Add the minced garlic and tomato paste. Stir constantly for 2 minutes until the paste turns a deep brick red.
  4. Add 2 cups long grain white rice to the pot. Stir for 2 minutes until the edges of the rice look clear.
  5. Stir in the paprika, oregano, thyme, cayenne, onion powder, salt, and black pepper.
  6. Pour in the chicken broth and fire-roasted tomatoes. Return the sausage to the pot. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 minutes until the liquid is mostly absorbed.
  7. Place 1 lb large shrimp on top of the rice and cover the pot again. Cook for 5 minutes until shrimp are pink and opaque.
  8. Turn off the heat and let the pot sit, covered, for 5 minutes. Fluff with a fork until light and fragrant.