Cajun-Style Shrimp and Rice
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Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 1 Tbsp. olive oil
- 2 tsp. olive oil keep these divided
- 1 tsp. paprika
- 1 andouille chicken sausage, halved lengthwise and sliced in 1/2 inch pieces
- 1 medium onion, diced
- 4 cloves garlic
- 1 (14.5 oz.) can no-salt added diced tomaotes, drained
- 1/4 cup low-sodium chicken (or vegetable) broth
- 1.5 cups cooked brown rice
- 1 cup frozen peas, thawed
- salt and pepper to taste
- 1/8 tsp. cayenne pepper, optional
Ingredients
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Instructions
- In medium bowl, toss shrimp with 2 tsp. olive oil and paprika.
- Heat 1 tsp. olive oil in a large frying pan over medium-high heat. When oil is hot, add shrimp in batches to frying pan and cook until slightly browned; about 30-40 seconds per side. Once cooked, transfer shrimp to a clean bowl and repeat process with remaining shrimp. Cover cooked shrimp and set aside.
- Add remaining 2 tsp. olive oil, chicken sausage, onion and garlic to same, now empty frying pan. Stirring occasionally, cook until sausage starts to brown and onions become translucent; about 6 minutes.
- Stir in tomatoes and broth. Bring to a boil. Reduce heat to medium. Stir in rice and cook until heated throughout.
- Sprinkle peas and cooked shrimp on top. Cove and cook for 5 minutes or until peas are hot.
- Season with salt, pepper and (optional) cayenne pepper and serve.
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