- Active Time 30m
- Total Time 1h
Makes 12 servings
- 1 3/4 quarts chicken broth, or four 13 3/4-ounce cans
- 1 1/2 pounds medium shrimp, peeled, shells reserved
- 1 tablespoon vegetable oil
- 1 pound andouille, Cajun or other spicy sausage
- 1 cup chopped celery
- 2 cups chopped green bell peppers
- 2 cups chopped onions
- 1 serrano or 2 jalapeno peppers, chopped
- 4 cloves garlic, minced
- 1/2 cup diced tomatoes
- 1/2 cup tomato juice
- 1/2 cup tomato paste
- 2 bay leaves
- 1/2 teaspoon crushed red chili flakes
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups long-grain rice
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried
- Chopped scallions or onions for garnish
In a large stockpot, bring the chicken broth and reserved shrimp shells to a simmer. Let simmer for 10 minutes. Then strain and set the broth aside until ready to use in step 3.
In a second large stockpot, heat the vegetable oil, then slice the sausage into 1/4-inch rounds and cook until lightly browned. Add the celery, bell peppers and onions. Cook for about 10 minutes. Add the chilies and garlic and sauté for 5 minutes more. Stir in the diced tomatoes, tomato juice, tomato paste and bay leaves.
Add the strained shellfish-flavored chicken broth and the crushed red chili flakes. Season the mixture with a little salt and pepper. Add the long-grain rice, cover the pot, and simmer for 15 to 18 minutes.
Finally, stir in the basil and add the shrimp. Cook for 5 minutes longer with the cover off. Be sure that the rice is almost cooked before you add the shrimp, so the shrimp won't overcook.
Serve in bowls and garnish with scallions or onions.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
327 calories; 14g total fat; 115mg cholesterol; 474mg sodium; 25g carbohydrates; 2g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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