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Yield: 10 servings


Andouille sausage 1#
Garlic 1 oz.
Onions, medium dice 5 oz.
Green bell peppers, medium dice 3 oz.
Red bell peppers, medium dice 1 oz.
Celery, medium dice 5 oz.
Green onions, chopped 3
Olive oil as needed
Cajun Spice Mix (recipe follows) TT
Long grain white rice 5 oz.
Tomatoes, diced, canned 14 oz.
Chicken Stock 5 oz.
Shrimp 1 #
Salt & Pepper TT

Method of Preparation:

1. In a large sauté pan, sauté the andouille to render the fat. Remove the meat and reserve. Add the garlic, onions, bell peppers, celery and green onions to the fat and sauté. If there is not enough fat, add a small amount of olive oil.
2. As the vegetables soften, season them with a little Cajun Spice mix.
3. Add the rice and toss until all the rice is coated with the fat. Add the tomatoes and their liquid and stir to combine.
4. Add the stock, shrimp and reserved andouille and bring to a simmer.
5. Cook at a low simmer until the rice is done, approximately 15 minutes, checking the seasoning periodically. Add more Cajun Spice mix, salt and pepper as necessary. There will be little to no liquid left in the pan when the rice is done.

Cajun Spice Mix

Yield: 6 oz.


Salt 1 oz.
Garlic Powder 1 oz.
White Pepper ½ oz.
Dried Oregano, ground 1/3 oz.
Onion Powder 1 oz.
Black Pepper ½ oz.
Cayenne Pepper ¼ oz.
Dried Thyme, ground 1/3 oz.
Paprika 1 oz.

Combine all ingredients and mix well.


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