Cajun Shrimp and Sausage with Jasmine Rice
This Cajun inspired dinner combines seared chicken sausage and tender shrimp with jasmine rice simmered in a rich seafood broth. It's full of flavor, simple to prepare, and perfect for a quick weeknight meal with a little southern flair.
Servings 4
Calories 330kcal
Equipment
- Medium saucepan , with lid (for rice)
Ingredients
- 2½ Andouille Chicken Sausages sliced diagonally
- ½ pound raw shrimp peeled and deveined
- 2 teaspoons cajun seasoning adjust to your preference for flavor
- ¼ cup diced red pepper
- 1 tablespoons olive oil divided
- ½ tablespoon unsalted butter
- ¼ cup chopped onion
- 2 cloves garlic , chopped
- 2 cups water
- 1 cup jasmine rice
- 2 teaspoons Better than Bouillon Lobster Base or your favorite seafood broth
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried
Instructions
- In large stockpot over medium heat, use ½ tablespoon of olive oil and saute onion and garlic until onion is tender.
- Add the 2 cups of water and bouillon. Bring to a boil. Add rice and stir. Bring back to a boil and then turn heat down to simmer. Simmer for 20 minutes. When rice is fully cooked, stir in parsley.
- Heat a large skillet with the remaining olive oil over medium heat. Add sausage to skillet and saute until just browned. Add red pepper pieces and saute another 2 minutes.
- While pepper and sausage is cooking, coat shrimp with the cajun seasoning. Add butter to skillet and and turn heat up slightly. (just enough to make the shrimp give a real good sizzle. Add shrimp and cook for about 2-3 minutes, until shrimp is no longer transparent.
- Serve shrimp and sausage mixture over top of rice.
Notes
Nutrition
Calories: 330kcal | Carbohydrates: 42g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 564mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 1mg | Net Carbohydrates: 41g
