Créé avec l’IA
Cajun Shrimp Jambalaya Rice
45 min 391 kcal par portion Moyen
Ingrédients
4 Portions
- long grain rice2 cups
- large shrimp, peeled and deveined1 pound
- andouille sausage, sliced1 cup
- green bell pepper, diced1 cup
- celery, diced1 cup
- onion, diced1 cup
- garlic, minced2 cloves
- diced tomatoes (canned)14,5 oz
- Cajun seasoning2 tablespoons
- vegetable oil2 tablespoons
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.
- 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
Add the minced garlic and cook for 1 minute until fragrant.
- 5
Stir in the long grain rice and Cajun seasoning, mixing well to coat the rice with the spices and oil.
- 6
Add the can of diced tomatoes (with juices) and 4 cups of water or chicken broth. Stir to combine.
- 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
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.
