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  • Writer's pictureBobbi Jo Lathan

Cajun Rice-Andouille Sausage & Shrimp Pot


Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Southern | Cajun








One 12-ounce package of Andouille sausage (sliced into 1/2-inch rounds)

1 pound raw fresh jumbo or large shrimp (peeled and deveined)

2 tablespoons extra-virgin olive oil

4 tablespoons butter

1 medium white onion (roughly chopped)

6 cloves fresh garlic (chopped)

½ red bell pepper (chopped) 2 stalks celery (chopped)

1 large lemon (freshly squeezed)

2 cups chicken broth

1 can diced tomatoes (14.5-ounce can)

1 tablespoon Cajun seasoning (see note below)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons garlic powder

1 teaspoon cayenne pepper

½ teaspoon chili powder

2 teaspoons smoked paprika

1 teaspoon each of fresh oregano, basil, thyme

7 whole pieces of fresh (or frozen) whole okra

1 ½ cups Basmati long-grain white rice (rinsed in a colander)

Freshly chopped parsley or green onion or chives for garnish


1. Get out your extra-large skillet with a lid or your Dutch oven and heat the olive oil and butter over medium-high heat. As soon as the butter is frothy, add the chopped onion, garlic, celery and bell pepper and stir around until the onion becomes translucent.

2. Push the vegetables over to the side or to the back of the pot and add the Andouille sausage slices. Fry the sausage on both sides until slightly browned, and then mix the vegetables in with the sausage pieces, scraping up all the browned sausage drippings.

3. Now, add the chicken broth, the lemon juice, and the canned diced tomatoes in their juice into the sausage-vegetable mixture and stir to blend. Next, add all your spices: the Cajun seasoning, kosher salt, ground black pepper, garlic powder, cayenne pepper, chili powder, smoked paprika, oregano, basil, and thyme, and stir together. Then let this cook for about 8 minutes.

4. Now, add in the pieces of whole okra and the 1 ½ cups of Basmati white rice and stir until blended. Then put the lid on the pot and let this cook for about 5 minutes. Then, lift the lid and add the raw, cleaned shrimp. (If the rice is getting fluffy, gently push the shrimp into the rice, where they will finish cooking. NOTE: If the rice is cooking too quickly, you can simply add an extra third of a cup of water)

5. Place the lid back on the pot, and let this cook for another 8 minutes or so until the rice is done.

6. Serve hot, sprinkled with a little freshly chopped parsley or green onion. Enjoy!

NOTE: You can easily make your own Cajun Spice. Here’s the recipe:

1 tablespoon Smoked Paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

1 tablespoon salt

1 tablespoon freshly ground black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon cayenne pepper

1 teaspoon red pepper flakes

Blend all of the above together in a little bowl or measuring cup. Pour the mixture through a paper funnel into an old, empty, cleaned spice bottle.

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