 | | Directions |
- In a large nonstick saucepan, heat the oil. Saute the onions and garlic until softened, about 5 minutes.
- Add the rice, stirring to coat, about 1 minute.
- Stir in the broth, tomatoes, sausage, creole seasoning, thyme, salt, cayenne and pepper; bring to a boil.
- Reduce the heat and simmer, covered, 25 minutes; add the shrimp and cook until the rice is soft, 5-10 minutes longer.
- Garnish with parsley.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Container: large saucepan
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons vegetable oil |
| - | | 2 onions - chopped |
| - | | 12 garlic cloves - minced |
| - | | 1 1/3 cups white rice |
| - | | 3 cups chicken broth - low sodium |
| - | | 14 1/2 ounces can no-salt-added diced tomatoes |
| - | | 2 links andouille sausage |
| - | | 1 tablespoon creole seasoning |
| - | | 2 teaspoons thyme - minced |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon cayenne pepper - less if desired |
| - | | 1/4 teaspoon ground white pepper |
| - | | 1 pound shrimp - medium size, peeled and deveined |
| - | | 1 tablespoon chopped fresh parsley |
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