Camarones con Arroz en una Sola Olla

Ingredientes

• 1 pound raw large shrimp, shelled, deveined, patted dry
• 12 ounces Cajun/andouille sausage sliced 1/2-inch thick ((pork or chicken))
• 3 tablespoons olive oil, divided
• 1 1/2 cups long grain basmati rice, thoroughly rinsed and drained
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 3/4 cups low sodium chicken broth
• 1 15 oz. can fire roasted diced tomatoes, not drained
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice
• Green onions or parsley for garnish ((optional))
• 1 1/2 tsp EACH smoked paprika, garlic powder, onion powder
• 1/2 tsp EACH dried oregano, dried thyme, pepper
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper

Preparación

1. 1

   Mix Cajun seasonings together. Add 1 ½ tablespoons to the raw shrimp in a bowl and stir to coat; set aside.

2. 2

   Heat 1 tablespoon oil in a 3.5 qt (or larger) braiser or Dutch oven over medium-high heat. Add sausage and brown on each side, about 5 minutes. Remove sausage to a plate using a slotted spoon; set aside.

3. 3

   Add 1 tablespoon oil to the drippings in the skillet and heat over medium-high heat. Add the shrimp in an even layer and cook just until opaque, about 2-3 minutes per side. Remove shrimp to a plate using tongs. You can chop the tails off of the shrimp once cool enough to handle if desired.

4. 4

   Heat 1 tablespoon oil in the now empty skillet over medium-high heat. Add rice, onions and all remaining Cajun seasoning and sauté for 3 minutes. Add the bell pepper and celery and sauté 3 additional minutes (onions should be softened). Add garlic and sauté 30 seconds.

5. 5

   Stir in the chicken broth, diced tomatoes, tomato paste and the cooked sausage.

6. 6

   Bring the pot to a simmer, uncovered – the bubbles should reach to the center of the skillet (this can take up to 5 minutes, so be patient). Give everything a stir, cover, and reduce heat to LOW. Simmer for 5-10 minutes, checking and stirring at 5 minutes and replacing the lid. The rice is done when most of the liquid is evaporated and the rice is tender but slightly al dente. Add additional water or broth if the liquid has evaporated and the rice is not cooked yet.

7. 7

   Once the rice is al dente, stir in the shrimp, cover, and remove from heat. Let the pot rest undisturbed for 10 minutes.

8. 8

   Drizzle in lemon juice and fluff with a fork. Taste and season with additional salt or cayenne pepper to taste (I like more of both).