Cajun Shrimp Jambalaya Rice

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.

3. 3

   In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 4-5 minutes until the vegetables are softened.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Stir in the long grain rice and Cajun seasoning, mixing well to coat the rice with the spices and oil.

6. 6

   Add the can of diced tomatoes (with juices) and 4 cups of water or chicken broth. Stir to combine.

7. 7

   Return the cooked sausage to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

8. 8

   After 15 minutes, add the peeled and deveined shrimp to the pot. Stir gently, cover, and cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender.

9. 9

   Remove from heat and let the jambalaya rest, covered, for 5 minutes.

10. 10

    Fluff the rice with a fork, taste and adjust seasoning if needed, then serve hot.