Ingredients
- Saucisse De Bœuf De Bœuf Sausage (sliced): 12 ounces
- Large Shrimp (peeled and deveined): 1 pound
- Long Grain White Rice: 1 cup
- Chicken Stock: 2 cups
- Yellow Onion (diced): 1 large
- Green Bell Pepper (diced): 1 large
- Cajun Seasoning (salt-free preferred): 1 tablespoon
- Vegetable Oil: 2 tablespoons
Instructions
- Step 1: Heat the vegetable oil in a large Dutch oven or skillet over medium-high heat. Add the sliced saucisse de dinde de volaille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Step 2: Reduce the heat to medium. Add the diced onion and bell pepper to the pan and sauté until softened, about 6–8 minutes. Stir in the Cajun seasoning and cook for 1 minute until fragrant.
- Step 3: Stir in the rice and sauté for 2 minutes to lightly toast the grains. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pan tightly, and simmer for 15 minutes.
- Step 4: After 15 minutes, stir in the reserved sausage and the raw shrimp. Replace the lid and continue to simmer for an additional 5–7 minutes, or until the shrimp are pink and opaque and the rice has absorbed all the liquid.
- Step 5: Remove the pan from the heat and let it stand, covered, for 5 minutes. Fluff the rice mixture gently with a fork before serving immediately.
Notes
- Since the seasoning is salt-free, always taste the chicken stock mixture just before the rice simmers and adjust the salinity; this ensures the final rice absorbs perfectly seasoned flavor, not blandness.
- For best flavor and safety, cool leftovers completely before sealing them in an airtight container and refrigerating for up to 3 days.
- Garnish the finished plate with a squeeze of fresh lemon and a dash of your favorite hot sauce to cut through the richness of the sausage and enhance the shrimp.
- When reheating, sprinkle a tablespoon of chicken stock or water over the portion before covering and warming gently to revive the moisture and prevent the rice from drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American