Crafty Cajun Recipe

Prepare rice

Rinse 1 cup long-grain white rice under cold water until runoff is clear. Drain well.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced onion, green bell pepper, and celery (about 1 cup each). Sauté, stirring occasionally, until vegetables are softened and translucent, about 5–7 minutes.

Add the rinsed rice to the pan with the vegetables and toast for 1–2 minutes, stirring, until the grains are glossy and lightly nutty.

Add 2 cups chicken stock, 1 bay leaf, 1 teaspoon dried thyme and 1 teaspoon salt. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook for 15 minutes, or until rice is tender and liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and discard the bay leaf. Keep rice covered and warm while you finish the protein.

While the rice cooks, pat 1 lb shrimp dry with paper towels. In a bowl, toss the shrimp with 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp of the kosher salt and 1/2 tsp black pepper to evenly coat.

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons olive oil. When oil shimmers, add the sliced Andouille or kielbasa in a single layer. Cook, stirring occasionally, until browned and caramelized at the edges, about 4–5 minutes. Use a slotted spoon to transfer the sausage to a plate and reserve the rendered fat in the pan.

Reduce heat to medium. Add 1 tablespoon butter to the reserved fat. When melted, add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to burn.

Add the seasoned shrimp in a single layer and cook undisturbed about 1.5–2 minutes until pink at the edges. Flip and cook another 1–2 minutes until opaque and just cooked through (total 3–4 minutes depending on size).

Return the browned sausage to the pan, add 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce. Stir to combine and let everything warm together for 30–60 seconds so flavors marry. Taste and adjust seasoning with remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper if needed.

Stir in 2 tablespoons chopped fresh parsley and remove from heat.

Portion warm rice onto plates or into shallow bowls (about 1/2 cup cooked rice per serving if making 2–3 servings). Spoon the shrimp and sausage mixture over the rice, making sure to include some of pan juices.

Garnish with sliced scallions and a lemon wedge. Offer extra hot sauce at the table. Serve immediately.