Nawlins Style Rice with Shrimp and Sausage Recipe

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This hearty flavorful one-dish meal starts by sautéing smoked or andouille sausage with the Cajun/Creole “trinity” -- onion, celery and bell pepper. Like a gumbo, this dish is soupy, so serve in bowls or soup plates.
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  • 2 tablespoons McCormick® Mixed Pickling Spice
  • 1 pound smoked sausage or andouille sausage, cut into 1/2-inch pieces
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 teaspoon McCormick® Red Pepper, Crushed
  • 1/2 teaspoon McCormick® Thyme Leaves
  • 1 cup long grain rice
  • 3 cups chicken broth
  • 1 pound medium shrimp, peeled and deveined
  • 2 cans (14 1/2 ounces each) diced tomatoes, undrained
15 mins
35 mins

1. Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string.

2. Cook and stir sausage, celery, onion and bell pepper in large heavy skillet on medium-high heat about 5 minutes or until sausage begins to brown. Add red pepper, thyme, rice and pickling spice bundle.

3. Pour in chicken broth. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in shrimp and tomatoes. Cover and cook on medium heat 6 to 7 minutes or just until shrimp turn pink. Remove pickling spice bundle before serving.

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Nutrition (per serving)
Calories: 274 Calories
Fat: 14 Grams
Protein: 15 Grams
Cholesterol: 99 Milligrams
Carbohydrates: 22 Grams
Sodium: 878 Milligrams
Fiber: 1 Grams

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