Recipe: Low country rice with shrimp and andouille sausage

This wound up so delicious I thought I might share. It's a bit of a project; give yourself a bunch of time.

2015-03-09 15.55.37Ingredients:

  • Six slices bacon
  • 2 lbs. shrimp
  • 1 lb. andouille sausage
  • 2 celery stalks
  • 1 green bell pepper
  • 4 jalapeño peppers
  • 1 large onion
  • 4 cloves garlic
  • Creole seasoning (I used a local blend from The Salt Table)
  • 1 lb. rice
  • 3 cans diced tomatoes
  • 2.5 cups chicken broth

In a large pan or pot (or dutch oven), cut up about six slices of bacon and get them cooking. While that's going on, slice a couple of celery stalks, a large onion, a few cloves of garlic, a green bell pepper and a couple of jalapeño peppers.

When the bacon is crispy, scoop it out with a slotted spoon and set it aside, leaving the fat in the pan. Preheat the oven to 350°F. Pour all the veggies in and let them cook. Add the diced tomatoes (including the liquid) and chicken broth. Let simmer. Add the rice.

When the rice is done cooking, transfer to a casserole dish (or, if using the dutch oven, leave it in there), and put it in the oven for 45 minutes.

Peel the shrimp and cut up the andouille sausage. Add the bacon and creole seasoning and toss, then cook.

When everything's done, combine and toss.

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