1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices
1/2 cup sliced celery
1 small onion, chopped
1 small red or green bell pepper, chopped
1 clove garlic, minced
1 3/4 cups chicken broth
1 cup diced fresh or canned tomatoes
1 bay leaf
1 teaspoon Original TABASCO® brand Pepper Sauce
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
3/4 cup uncooked rice
1/2 pound shrimp, peeled, deveined and cut in half lengthwise
Add To Shopping List
Let's Make It
Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.
Stir in broth, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes.
Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.