(Serves 6-8)
[The Holy Trinity]
1 green bell pepper, finely diced
1 yellow onion, large, 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
4 tblsp vegetable oil
1 tblsp Tomato paste
1 tblsp seasoning salt (salt plus some paprika, garlic/onion powder and pepper)
3 Garlic cloves finely diced, approximately 2 tsp.
1/2 tsp smoked paprika
1/2 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp Old Bay seasoning or 2 bay leaves
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, about 2 minutes per side, no longer then 5 minutes, you want it slightly underdone as it finishes cooking in the last 5 minutes in the pot. Set the shrimp aside.
Add another 2 tblsp of vegetable oil to the hot stock pot, now 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, seasoning salt, thyme, cayenne, smoked paprika 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!