Nawlins Style Rice with Shrimp and Sausage Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

This hearty flavorful one-dish meal starts by sautéing smoked or andouille sausage with the Cajun/Creole “trinity” -- onion, celery and bell pepper. Like a gumbo, this dish is soupy, so serve in bowls or soup plates.

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Servings:

Ingredients

2 tablespoons McCormick® Mixed Pickling Spice
1 pound smoked sausage or andouille sausage, cut into 1/2-inch pieces
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon McCormick® Red Pepper, Crushed
1/2 teaspoon McCormick® Thyme Leaves
1 cup long grain rice
3 cups chicken broth
1 pound medium shrimp, peeled and deveined
2 cans (14 1/2 ounces each) diced tomatoes, undrained

Directions

PREP

15 mins

COOK

35 mins

1. Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string.

2. Cook and stir sausage, celery, onion and bell pepper in large heavy skillet on medium-high heat about 5 minutes or until sausage begins to brown. Add red pepper, thyme, rice and pickling spice bundle.

3. Pour in chicken broth. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in shrimp and tomatoes. Cover and cook on medium heat 6 to 7 minutes or just until shrimp turn pink. Remove pickling spice bundle before serving.

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