(Serves 6-8)
[The Holy Trinity]
1 Bell Pepper Finely diced
1 Large Onion Finely diced
4 Celery stalks Finely diced
Proteins
1 lb Andouille sausage sliced
1 lb shrimp (26/30), peeled & cleaned
Seasonings for Shrimp
2 tsp Tony Chacheres Creole Spice
Spices and other ingredients needed
2 cups long grained Louisiana Rice
3 1/2 - 4 cups Chicken stock
2 tblsp vegetable oil
1 tblsp Kitchen Bouquet
1 tblsp Tomato paste
1 tblsp Seasoning salt
3 Garlic cloves finely diced, approximately 2 tsp.
1/2 tsp Oregano
1/2 tsp Thyme
1/2 tsp Old Bay seasoning
Garnish
1/2 cup Green onions chopped
1/4 cup Parsley chopped
Dice onions, celery, and bell pepper into small pieces. Set aside.
Cut andouille into thin rounds. Set aside.
Coat shrimp in Tony Chacheres Creole Seasoning. Set aside.
Heat oil in large pot or dutch oven.
Add andouille sausage to pot and brown for approximately 5 minutes. Set aside.
Brown the shrimp on both sides, no longer then 5 minutes. Set aside.
Add onions, celery, and bell pepper to pot. Reduce heat to medium and cook for approximately 7 minutes, stirring and scraping bottom of pan to release bits of sausage from bottom of pot.
Add the chopped garlic and tomato paste and cook for 2 minutes, stirring occasionally.
Add the sausage, chicken stock, Kitchen Bouquet, seasoning salt, thyme, oregano, and Old Bay to the pot and bring to a boil.
Add the rice and return to a boil.
Cover and reduce to a simmer and cook 5 minutes. Add your shrimp in, finish cooking another 5-10 minutes or when the liquid disapears or rice is cooked.
Sprinkle the green onions and parsley over each serving for garnish. Enjoy!