Cajun Shrimp and Rice
Possible Cooking Methods: Stovetop Pressure Cooker 
This recipe takes your average rice dish and spices it up in a jiffy. That spice will come from the Cajun seasoning and from the Andouille sausage. Make sure you get raw Andouille, rather than pre-cooked sausage. Raw Andouille sausage will add more flavor to the rest of the dish, as its spices will spread in the fat that renders out of it. If you are tailoring the spice level of the dish to suit milder tastes, try sweet Italian sausage instead of the Andouille and reduce the Cajun seasoning to taste. Fire-roasted tomatoes add a nice smoky note to the dish, but if you can’t find fire-roasted tomatoes, don’t sweat it. Regular canned tomatoes will be fine.
1 tablespoon olive oil
12 ounces raw Andouille sausage, sliced 1-inch thick
1 pound large shrimp, peeled and deveined
½ onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
½ red bell pepper, chopped
½ green bell pepper, chopped
1 to 2 tablespoons Cajun seasoning
1½ cups long-grain white rice
1 (14-ounce) can fire-roasted diced tomatoes
3½ cups chicken stock*
1 teaspoon salt
freshly ground black pepper
3 scallions, thinly sliced
*Quantity changes for alternate methods
Stovetop Directions
Serves:4 to 6
Cooking Time:45 minutes
1. Pre-heat a large 12-inch sauté pan over medium heat. Add the olive oil and brown the Andouille sausage on all sides. Transfer the browned sausage to a bowl and set aside.
2. Add the shrimp to the sauté pan and sear quickly on both sides. Set the shrimp aside with the sausage.
3. Add the onion and celery to the pan and sauté for a couple of minutes. Add the garlic and peppers and sauté for another couple of minutes. Stir in the Cajun seasoning and rice and continue to cook to toast the rice. Add the tomatoes, chicken stock and salt. Cover, reduce the heat and simmer for 20 minutes.
4. Return the browned sausage and shrimp back to the pot and cook covered for 5 to 10 minutes, until the rice is tender. Season to taste, stir in the sliced scallions and serve.
