Recipe courtesy of Bobby Deen
Episode: Cajun Style!
Print
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 tablespoon canola oil
  • 3 ounces smoked chicken and turkey andouille sausage, such as Trader Joe's, sliced in rounds
  • 3 ounces smoked chicken and turkey andouille sausage, such as Trader Joe's, sliced in rounds 
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 medium Vidalia onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 cup dry long-grain brown rice
  • 2 1/4 cups homemade chicken stock or prepared low-sodium chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 pound medium shrimp, peeled, deveined and tails removed
  • One 10-ounce box frozen sliced okra, thawed
  • Hot sauce, optional, for serving

Directions

Watch how to make this recipe.

Heat the oil in a large stockpot; add the sausage and saute for 2 to 3 minutes. Add the celery, garlic, onions and bell peppers and cook until starting to turn translucent, about 2 minutes. Add the rice and stir to incorporate. Add the chicken stock, Worcestershire, Cajun seasoning, salt and cracked pepper, cover and cook until the rice is tender, about 45 minutes. Add the shrimp, okra and hot sauce if using, and cook until the shrimp is just opaque, about 5 minutes.

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