smoky andouille sausage, the "holy trinity" of vegetables (onion, bell pepper, celery), garlic, rice, and shrimp in a savory broth. Designed for 6 servings (1X), the ratios are easily scaled for 3 (1/2x) or 12 (2x) servings, offering a hearty, one-pot Cajun meal.
Brown: In a large Dutch oven, brown the sliced sausage over medium-high heat.
Sauté: Add onion, bell pepper, celery, and garlic to the pot, cooking until soft (the "holy trinity" base).
Simmer: Stir in the chicken broth, crushed tomatoes, Creole seasoning, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender.
Finish: Stir in the raw shrimp and cook for 3–5 minutes until pink and opaque.
Serve: Remove bay leaf, stir in sliced scallions, and serve immediately
🔥🔥🔥 I have to try this recipe in summer when the mint plants aren't covered with 2 ft of snow! Also the peels on these oranges that I've been getting are not in the best shape, I think it's because the fruit is a little bit weak on the tree either because of the season or because of one of the many unfortunate citrus diseases.
18 Comments
Looks delicious. I have to try this. 💜
❤️🍝👸
Can you make the same recipe with human meat? Human babies taste well
smoky andouille sausage, the "holy trinity" of vegetables (onion, bell pepper, celery), garlic, rice, and shrimp in a savory broth. Designed for 6 servings (1X), the ratios are easily scaled for 3 (1/2x) or 12 (2x) servings, offering a hearty, one-pot Cajun meal.
RecipeTin Eats
RecipeTin Eats
+4
Ingredients and Scaled Measurements
Ingredient 1/2x (3 Servings) 1x (6 Servings) 2x (12 Servings)
Andouille/Smoked Sausage 1/2 lb 1 lb 2 lbs
Yellow Onion 1.5 large (1.5 cups) 3 large (3 cups) 6 large (6 cups)
Green Bell Pepper 1/2 large (1/2 cup) 1 large (1 cup) 2 large (2 cups)
Celery Stalks 1 stalk (3/8 cup) 2 stalks (3/4 cup) 4 stalks (1.5 cups)
Garlic Cloves (minced) 3 cloves (1 tbsp) 6 cloves (2 tbsp) 12 cloves (4 tbsp)
Chicken Broth 3 cups 6 cups 12 cups
Crushed Tomatoes 1/2 cup 1 cup 2 cups
Long-grain White Rice 1/4 cup 1/2 cup 1 cup
Creole Seasoning 1/2 tbsp 1 tbsp 2 tbsp
Dried Thyme 1/2 tsp 1 tsp 2 tsp
Dried Bay Leaf 1/2 leaf 1 leaf 2 leaves
Raw Shrimp (peeled/dev.) 1/2 lb 1 lb 2 lbs
Sliced Scallions 1/2 bunch 1 bunch 2 bunches
Preparation Steps
Brown: In a large Dutch oven, brown the sliced sausage over medium-high heat.
Sauté: Add onion, bell pepper, celery, and garlic to the pot, cooking until soft (the "holy trinity" base).
Simmer: Stir in the chicken broth, crushed tomatoes, Creole seasoning, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender.
Finish: Stir in the raw shrimp and cook for 3–5 minutes until pink and opaque.
Serve: Remove bay leaf, stir in sliced scallions, and serve immediately
🔥🔥🔥 I have to try this recipe in summer when the mint plants aren't covered with 2 ft of snow! Also the peels on these oranges that I've been getting are not in the best shape, I think it's because the fruit is a little bit weak on the tree either because of the season or because of one of the many unfortunate citrus diseases.
No words…!!!!❤❤❤❤😢😂😢😢👏👏👏👏👏👏👏👌👍💗😭😭😭😭😭😭😭😭😭😭😭😭💕💕💕😭😭😭😭😭
😮🙁😋😋😋😋😋😏😋😋
So moist and creamy just like… 🤭 Looks and sounds delectable!
Wow, that is scrumptiously delicious looking. 💖💖💖
You are the best chef queen ❤
You are the prettiest woman on earth I love you ❤
Deli 😍
So beautiful ❤🌹🥵😘
🌹
She reminds me of Fran – beautiful and loud. lol 😘
🌜🌛💚💜💜♥️♥️♥️♥️♥️🥰😄👏🙏🐬
You're a goddess ❤️🌹
Frumusete❤❤❤