Tuesday, March 25, 2014
I made this last week and it was soooo good. Another recipe from ATK Family Cookbook.
1 tablespoon vegetable oil
8 ounces andouille sausage, sliced 1/4 inch thick
1 onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, stemmed, seeded, and chopped fine
5 garlic cloves, minced
1 1/2 cups long-grained white rice
1 teaspoon salt
1/8 teaspoon dried thyme
1 (14.5 ounce) can diced tomatoes, drained with 1/4 cup juice reserved
1 (8 ounce) bottle clam juice
1 1/2 cups low-sodium chicken broth
1 pound large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
1. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the andouille and cook lightly browned, about 3 minutes. Transfer the sausage to a paper-towel-lined plate, leaving the fat in the pot.
2. Add the onions, celery, garlic, and bell pepper to the pot and return to medium heat. Cook, scraping up any browned bits, until the vegetables are softened, about 5 minutes.
3. Stir in the rice, salt, and thyme and cook for 1 minute. Stir in tomatoes, 1/4 cup reserved tomato juice, clam juice, broth, and browned sausage. Bring to a boil, scraping up any browned bits. Reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
4. Scatter the shrimp over the rice and continue to cook, covered until the rice is tender and the shrimp have cooked through, about 10-12 minutes. Stir in the parsley before serving.
Crusty French bread is great with this.