Shrimp and Andouille Sausage Rice Bowls
Ingredients
2 cups
basmati rice
4 tbsp.
Kowalski's Butter
1 cup
diced green bell pepper
1 cup
diced sweet onion
1 cup
diced celery
14.5 oz.
canned diced tomatoes
¼ cup
flour
24 oz.
jarred clam juice
1 lb.
raw 31-35 ct. shrimp, peeled and deveined
1 lb.
fresh andouille sausage, cut into ½" slices
2 tbsp.
Chef Paul Prudhomme's Seafood Magic Seasoning Blend
- snipped Italian parsley, for garnishing
Directions
- Cook rice according to pkg. directions; keep warm.
- While rice cooks, melt butter in a large skillet over medium heat. Add pepper, onion and celery; sauté until translucent (about 5 min.)
- In a small mixing bowl, combine tomatoes and flour. Add tomato-flour mixture to skillet; reduce heat to low and cook for 6-8 min., stirring to combine.
- Add clam juice a bit at a time, stirring constantly; simmer for 30 min., stirring every 5 min.
- Add shrimp, sausage and seasoning; continue cooking until shrimp is translucent (10-12 min.).
- Divide cooked rice among 8 soup bowls; ladle shrimp and sausage mixture over top.
- Garnish with parsley; serve immediately.
Find It!
- Find clam juice in the Grocery Aisle near the canned tuna.
