Shrimp and Andouille Sausage Rice Bowls
Ingredients
4 tbsp.
Kowalski's Butter
1 cup
diced green bell pepper
1 cup
diced sweet onion
1 cup
diced celery
14.5 oz. can
diced tomatoes
¼ cup
flour
24 oz.
jarred clam juice
2 cups
basmati rice
1 lb.
raw peeled and deveined 31-35 ct. tail-on shrimp
1 lb.
fresh andouille sausage, cut into ½" slices
1 ½ tsp.
salt
1 ½ tsp.
dried thyme
1 ½ tsp.
onion powder
1 tsp.
sweet paprika
½ tsp.
finely ground black peppercorns
½ tsp.
ground ancho chile powder
¼ tsp.
ground sage
- snipped Italian parsley, for garnish
Directions
- In a large skillet, melt butter over medium heat. Add bell 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.
- While mixture simmers, cook rice according to pkg. directions.
- Add shrimp, sausage and next 7 ingredients (through ground sage); 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.
