↞ recipe box start page
Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
1 cup diced andouille sausage
½ cup oil
2/3 cup flour
¾ cup diced yellow onion and green bell pepper
6 clove garlic, minced
1 cup chicken broth
3 cups chopped tomatoes
1 tsp minced thyme and dried oregano
1/8 tsp cayenne, white and black peppers
1 pinch salt
2 lemons, juiced
1 lb large shrimp, peeled, deveined and tails removed
6 cups cooked rice, still warm
In a skillet, brown sausage until thoroughly cooked. Transfer to a plate.
Add oil to the sausage grease in skillet and heat until very hot. Gradually whisk in flour and cook about 10 minutes, whisking constantly. The flour mixture will turn from beige to light brown to mahogany. Do not allow the roux to burn. When the roux is mahogany brown, immediately add vegetables and garlic, stir 1 minute.
Add stock, tomatoes, and seasonings, stirring to blend. Lower heat and simmer 15-20 minutes or until vegetables are tender. Squeeze lemons over shrimp and toss to coat. Add shrimp and sausage to skillet and cook until shrimp turn pink.
Mound rice on the center of the plate and spoon shrimp mixture around sides.
view more member recipes
CAJUN SHRIMP WITH RICE
view my recipes
print
save
Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
1 cup diced andouille sausage
½ cup oil
2/3 cup flour
¾ cup diced yellow onion and green bell pepper
6 clove garlic, minced
1 cup chicken broth
3 cups chopped tomatoes
1 tsp minced thyme and dried oregano
1/8 tsp cayenne, white and black peppers
1 pinch salt
2 lemons, juiced
1 lb large shrimp, peeled, deveined and tails removed
6 cups cooked rice, still warm
In a skillet, brown sausage until thoroughly cooked. Transfer to a plate.
Add oil to the sausage grease in skillet and heat until very hot. Gradually whisk in flour and cook about 10 minutes, whisking constantly. The flour mixture will turn from beige to light brown to mahogany. Do not allow the roux to burn. When the roux is mahogany brown, immediately add vegetables and garlic, stir 1 minute.
Add stock, tomatoes, and seasonings, stirring to blend. Lower heat and simmer 15-20 minutes or until vegetables are tender. Squeeze lemons over shrimp and toss to coat. Add shrimp and sausage to skillet and cook until shrimp turn pink.
Mound rice on the center of the plate and spoon shrimp mixture around sides.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cajun Shrimp With Rice
by sgre52160
1 cup diced andouille sausage 1/2 cup oil 2/3 cup flour 3/4 cup diced yellow onion and green bell pepper 6 clove garlic, minced 1 cup chicken broth 3 cups chopped tomatoes 1 tsp minced thyme
by sgre52160
1 cup diced andouille sausage 1/2 cup oil 2/3 cup flour 3/4 cup diced yellow onion and green bell pepper 6 clove garlic, minced 1 cup chicken broth 3 cups chopped tomatoes 1 tsp minced thyme
Cajun Shrimp And Rice
by sgre52160
1 (3 1/2-oz) bag boil-in-bag long-grain rice 2 tbsp olive oil, divided 2 lbs peeled and deveined large shrimp 1 tbsp Cajun seasoning, salt-free 1 tbsp bottled minced garlic 1 cup
by sgre52160
1 (3 1/2-oz) bag boil-in-bag long-grain rice 2 tbsp olive oil, divided 2 lbs peeled and deveined large shrimp 1 tbsp Cajun seasoning, salt-free 1 tbsp bottled minced garlic 1 cup
*cajun Shrimp And Rice*
by sgre52160
1 (3 1/2 oz) boil-in-bag long-grain rice 2 tbsp olive oil, divided 2 lbs peeled and deveined large shrimp 1 tbsp Cajun seasoning and minced garlic 1 cup frozen bell pepper stir-fry, thawed 1/4 cu
by sgre52160
1 (3 1/2 oz) boil-in-bag long-grain rice 2 tbsp olive oil, divided 2 lbs peeled and deveined large shrimp 1 tbsp Cajun seasoning and minced garlic 1 cup frozen bell pepper stir-fry, thawed 1/4 cu
view more member recipes