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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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After much experimentation, I finally hit upon a formula that produced a nicely spicy dish. I figured I'd better write it down immediately before I forgot what I did! Ingredients:
1 lb raw large shrimp, peeled and deveined |
1 tablespoon creole seasoning |
2 tablespoons olive oil |
2 cups onions, chopped |
1 cup celery, chopped |
1/2 cup carrot, chopped |
1 cup tomato, diced |
3 garlic cloves, minced |
1 teaspoon worcestershire sauce |
1 teaspoon tabasco jalapeno sauce |
4 bay leaves |
1 1/2 cups white rice |
3 cups chicken stock |
1 cup white wine |
1/2 lb andouille sausage, sliced thinly |
salt |
pepper |
Directions:
1. Toss shrimp with creole seasoning and set aside.
2. Saute onion, celery, and carrots in olive oil over medium high heat for about 5 minutes (until onions are translucent).
3. Add tomatoes, garlic, Worcestershire sauce, Tabasco sauce, and bay leaves and bring to a simmer.
4. Stir in rice.
5. Add white wine and chicken stock, stirring constantly.
6. Return to a simmer.
7. Turn heat down to medium low, cover, and cook for 15 minutes, stirring occasionally.
8. Add shrimp and sausage.
9. Cover and cook for another 10 minutes.
10. Remove bay leaves.
11. Add salt and pepper to taste.
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