A robust skillet dish blending sausage, shrimp, peppers, and rice in a flavorful Creole sauce.
# What You Need:
→ Proteins
01 - 8 ounces andouille or smoked sausage, sliced
02 - 8 ounces large shrimp, peeled and deveined
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
→ Rice & Liquids
08 - 1 cup long-grain white rice
09 - 1 2/3 cups low-sodium chicken broth
10 - 1 can (14 ounces) diced tomatoes, undrained
→ Spices & Seasonings
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon cayenne pepper, adjust to taste
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon salt, or to taste
17 - 2 tablespoons olive oil
18 - 2 tablespoons chopped fresh parsley, for garnish
# How-To:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned, about 3 to 4 minutes. Transfer sausage to a plate and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Sauté onion, red and green bell peppers, and celery for 4 to 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Add rice, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt to the vegetables. Cook, stirring constantly, for 1 minute to coat the rice evenly with the spices.
04 - Return the browned sausage to the skillet. Pour in undrained diced tomatoes and chicken broth. Stir to combine and bring the mixture to a simmer.
05 - Reduce heat to low, cover, and cook for 20 minutes until the rice is tender and most of the liquid is absorbed.
06 - Arrange shrimp evenly over the rice. Cover and cook for 5 to 7 minutes until shrimp turn pink and are cooked through.
07 - Fluff rice gently with a fork. Sprinkle with fresh parsley and serve immediately.
