Cajun-Style Shrimp and Rice
  • 1.5 pounds large shrimp, peeled and deveined
  • 1Tbsp. olive oil
  • 2tsp. olive oilkeep these divided
  • 1 tsp. paprika
  • 1 andouille chicken sausage, halved lengthwise and sliced in 1/2 inch pieces
  • 1medium onion, diced
  • 4cloves 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
  • 1cup frozen peas, thawed
  • salt and pepper to taste
  • 1/8tsp. cayenne pepper, optional
  1. In medium bowl, toss shrimp with 2 tsp. olive oil and paprika.
  2. 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.
  3. 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.
  4. Stir in tomatoes and broth. Bring to a boil. Reduce heat to medium. Stir in rice and cook until heated throughout.
  5. Sprinkle peas and cooked shrimp on top. Cove and cook for 5 minutes or until peas are hot.
  6. Season with salt, pepper and (optional) cayenne pepper and serve.