Ingredients
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1 lb raw large shrimp, peeled and deveined
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1 tablespoon creole seasoning
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2 tablespoons olive oil
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1 cup celery, chopped
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1 cup tomatoes, diced
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3 garlic cloves, minced
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1 teaspoon Worcestershire sauce
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1 teaspoon Tabasco jalapeno sauce
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4 bay leaves
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1 1/2 cups white rice
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3 cups chicken stock
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1 cup white wine
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1/2 lb andouille sausage, sliced thinly
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salt
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pepper
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2 cups onions, chopped
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1/2 cup carrot, chopped
Instructions
- Toss shrimp with creole seasoning and set aside.
- Saute onion, celery, and carrots in olive oil over medium high heat for about 5 minutes (until onions are translucent).
- Add tomatoes, garlic, Worcestershire sauce, Tabasco sauce, and bay leaves and bring to a simmer.
- Stir in rice.
- Add white wine and chicken stock, stirring constantly.
- Return to a simmer.
- Turn heat down to medium low, cover, and cook for 15 minutes, stirring occasionally.
- Add shrimp and sausage.
- Cover and cook for another 10 minutes.
- Remove bay leaves.
- Add salt and pepper to taste.