1/2 cup long grain rice

6 ounces andouille sausage, sliced

1/3 cup canola oil

1/2 cup all-purpose flour

1/2 cup diced peppers

1 celery stalk

1/4 cup yellow onion

2 cloves garlic

3 cups chicken broth

1 (14-ounce) can diced or fire-roasted tomatoes

1/2 cup fresh or frozen corn niblets

1 teaspoon Cajun or Creole seasoning

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

1/4 teaspoon cayenne pepper

8 ounces peeled and deveined raw large shrimp

1/4 teaspoon sea salt

1/2 teaspoon black pepper

1 sliced spring onion

hot sauce, optional

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