This recipe is taken from The America's Test Kitchen Family Cookbook. I have made a few modifications (such as less salt and more thyme). I make this about once a month. It makes awesome leftover lunches.
1 tablespoon vegetable oil
8 ounces Andouille sausage, sliced 1/4 inch thick
1 medium onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, stemmed, seeded, chopped fine
5 garlic cloves, minced
1 1/2 cups long grain white rice (uncooked)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 (14.5 ounce) can diced tomatoes, untrained
1 (8 ounce) bottle clam juice
1 can (2 cups) chicken broth
1 pound medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley (optional)
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the Andouille sausage and cook until lightly browned, about 4 minutes. Transfer the sausage to a paper towel lined plate, leaving the fat in the pot.
Add the onion, celery, garlic, and red bell pepper to the fat in the pot. Cook, scrapping up any browned bits, until the vegetables are softened, about 5 minutes.
Add everything else to the pot: rice, salt, tomatoes, clam juice, broth, sausage, and shrimp. Bring to a simmer, reduce heat to low, cover and cook for 25 minutes, stirring occasionally.
Stir in parsley just before serving.
Makes about 6 servings.
3 comments:
Sounds very good Florence....
I'd love to make that, but shrimp is very high in cholesterol, and my husband can't eat it. Maybe I can figure out an alternative. But without shrimp, it wouldn't be much, I guess.
Oh this sounds soooo good and fairly easy. My kind of cooking. We loved Cajun food when we visited Louisiana and I have tried to make some of it with varying degrees of sucess. I'll try this one.
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