Sausage and Shrimp Dirty Rice
12 ingredients · 11 steps · from Smokin' & Grillin' wit AB
Ingredients
- 2 cups long-grain rice
- chicken broth or stock
- andouille smoked sausage
- shrimp (16-21 count)
- Creole Kick seasoning
- 2 stalks celery
- green bell pepper
- onion
- 2 cloves garlic
- extra-virgin olive oil
- butter
- parsley
Steps
- Season shrimp with Creole Kick and set aside.
- Dice celery, bell pepper, and onion (the holy trinity). Slice andouille sausage into rounds.
- Heat olive oil in a large skillet and brown andouille until colored on both sides, then remove.
- Add holy trinity to the skillet and saute until softened.
- Press garlic into a well in the center of the vegetables and cook briefly.
- Add Creole Kick seasoning to the vegetables.
- Add uncooked long-grain rice and toast it with the vegetables for even coating.
- Add chicken broth or stock.
- Bring to a boil, then reduce to a simmer, cover, and cook 15-20 minutes until rice is done.
- While rice cooks, heat olive oil and butter in a separate pan. Saute shrimp about 2 minutes per side until pink and opaque. Add parsley.
- Fluff the rice, fold in shrimp and andouille. Garnish with remaining parsley and serve.
Recipe extracted by Foodle from “Shrimp and Sausage Dirty Rice Recipe That Tastes Even Better” by Smokin' & Grillin' wit AB. Quantities follow the video and may be approximate — watch the original for technique.
