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Categories:
shrimp Creole seasoning olive oil onions celery carrot tomatoes garlic Worcestershire sauce jalapeno sauce bay leaves white rice chicken stock white wine andouille sausage salt pepper
Viewed: 95 - Published at: 8 years agoIngredients
- 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 tomatoes, 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
Method
- Toss shrimp with creole seasoning and set aside.
- Saute onion, celery, and carrots in olive oil over medium high heat for about 5 minutes (until onions are translucent).
- Add tomatoes, garlic, Worcestershire sauce, Tabasco sauce, and bay leaves and bring to a simmer.
- Stir in rice.
- Add white wine and chicken stock, stirring constantly.
- Return to a simmer.
- Turn heat down to medium low, cover, and cook for 15 minutes, stirring occasionally.
- Add shrimp and sausage.
- Cover and cook for another 10 minutes.
- Remove bay leaves.
- Add salt and pepper to taste.
