1 lb. Sea Joy raw large shrimp, peeled, deveined, and diced
3 tsp. Creole seasoning, divided
4 Tbsp. Riojana olive oil, divided
12 oz. Niman Ranch andouille sausage, sliced
1 organic yellow onion, diced
1 organic green bell pepper, diced
2 organic stalks celery, diced
1/2 tsp. Frontier Co-op Kosher salt
1/2 tsp. Frontier Co-op pepper
4-5 cloves organic garlic, minced
2 organic tomatoes, diced
3 Frontier Co-op bay leaves
1 Tbsp. Crystal hot sauce
2 tsp. Annie’s Worcestershire sauce
1 1/2 cup Ralston Family Farms Traditional rice
3 1/2 cup Field Day beef broth
3 organic green onions, diced, for garnish
Add shrimp to a bowl and toss with 2 tsp. Creole seasoning, set aside.
In a large, heavy pot, add 2 Tbsp. olive oil over medium heat. Add sliced sausage, sear on each side for 1- 2 minutes. Remove to a paper towel lined plate.
Add the other 2 Tbsp. olive to the pan, and add in your onion, bell pepper, and celery. Cook for 5-6 minutes, stirring every so often. Season with salt and pepper.
Add garlic in and cook for 30 seconds. Add in your other 1 tsp. Creole seasoning, stir to combine.
Add in your tomatoes, bay leaves, Crystal, Worcestershire, and rice. Stir to completely combine everything. Add in your broth and sausage. Bring to a simmer, cover, and reduce heat to low and cook until most of the liquid is absorbed and rice is tender, about 15-20 minutes. Stir in the shrimp. Cover and cook for 10 minutes longer.
Turn off the heat and allow to steam with the lid on for another 10 minutes. Remove bay leaves. Garnish with green onions. Serve with hot sauce.
2 Tbsp. paprika
1 ½ Tbsp. garlic granules
1 ½ Tbsp. salt
1 ¼ Tbsp. black pepper
¾ Tbsp. onion powder
¾ Tbsp. oregano
¾ Tbsp. thyme
1 tsp. cayenne