A one-pot Cajun classic where the rice cooks right in. Because the rice is fully cooked, the whole dish freezes and microwaves well — a great take-to-work meal. Your Cajun blend carries it.
Ingredients
- 1 lb andouille sausage, sliced
- 1 lb raw shrimp, peeled
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1½ cups long-grain rice
- 1 can (14.5 oz) diced tomatoes
- 3 cups broth
- 2 tbsp Cajun blend
- 1 tsp dried thyme, 2 bay leaves
Instructions
- Brown the sausage in a large pot, then add the onion, pepper, celery, and garlic and cook until soft.
- Stir in the rice, tomatoes, broth, Cajun blend, thyme, and bay leaves. Bring to a simmer, cover, and cook 20–25 minutes until the rice is tender.
- Stir in the shrimp and cook 5 minutes more, until pink. Remove the bay leaves.
Make-Ahead & Storage
Cool fully and portion into microwave-safe containers; freeze up to 3 months. Reheat in the microwave with a splash of water. Shrimp can firm up on reheating, so slightly undercook them if you know you're freezing.
Notes
No cilantro, per the household rules. Add a splash of hot sauce at the table. Chicken is traditional but omitted here per the household rules — the sausage and shrimp carry it.