6 Servings 60 min Cook
32 Oz Shrimp
4 Link Sausage
2 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
1 Medium (2-1/2" dia) Onions
1 Tsp Salt
1 Tsp Crushed Red Pepper Flakes
3 Cloves, minced Garlic
2 1/4 Can Tomatoes
1/4 Tsp Cayenne Pepper
1 Cup White Rice
1 1/2 Cup Chicken Broth
1 Tbsp, crumbled Bay Leaf
1 Tbsp Thyme
6 Large Scallions
For the shrimp stock: toss the shrimp shells in a large pot and fill with water.
Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine.
Strain the shells and discard.
Add the andouille to large wide pot and cook for 4 to 5 minutes, or until the sausage starts to brown.
Add the peppers, and onion to the pan, season with salt and a pinch crushed red pepper.
Cook 7 to 8 minutes or until the mixture has softened and is very aromatic.
Toss in the garlic and cook for 2 to 3 more minutes.
Add the tomatoes and cayenne.
Stir in the rice.
Add 4 cups chicken broth, bay leaves, and thyme bundle.
Season with salt, taste, and adjust as necessary.
Cover and cook over medium heat for 25 minutes.
Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink.
Serve garnished with chopped scallions.