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Been a while since I made this, kids asked me if I could whip some up. Why not. Good stuff for sure.
Started by removing shell/tails from shrimp and putting them in a pot with a little over a cup of water. Get that boiled up nice to extract some of that shrimpy goodness. Will add this to the remaining water the recipe calls for.
Move onto the trinity. Celery, green pepper and onion. Saute a little and add some minced garlic.
When ready, add tomato paste and cook until it starts to turn from red to brown.
Add shrimp and sausage, (I used home made Andouille I made a couple months back).
Cook until shrimp starts to show signs of turning pink. Some say that cooking the shrimp from now till the end is too long, but rest assured, the shrimp do not turn out rubbery at all.
When shrimp color starts to turn, add rice, water and shrimp water (minus the shells/tails lol), seasoning, black pepper and parsley.
Stir everything making sure rice is covered and bring to a high simmer.
Reduce heat and simmer for 45 minutes covered.
Check consistency. If too soupy, remove lid and cook additional 15 minutes or until it seems close to done. Add 1 green onion, finely chopped.
Serve with remaining green onions. Enjoy.
Thanks for lookin, it surely did not last long.
Started by removing shell/tails from shrimp and putting them in a pot with a little over a cup of water. Get that boiled up nice to extract some of that shrimpy goodness. Will add this to the remaining water the recipe calls for.
Move onto the trinity. Celery, green pepper and onion. Saute a little and add some minced garlic.
When ready, add tomato paste and cook until it starts to turn from red to brown.
Add shrimp and sausage, (I used home made Andouille I made a couple months back).
Cook until shrimp starts to show signs of turning pink. Some say that cooking the shrimp from now till the end is too long, but rest assured, the shrimp do not turn out rubbery at all.
When shrimp color starts to turn, add rice, water and shrimp water (minus the shells/tails lol), seasoning, black pepper and parsley.
Stir everything making sure rice is covered and bring to a high simmer.
Reduce heat and simmer for 45 minutes covered.
Check consistency. If too soupy, remove lid and cook additional 15 minutes or until it seems close to done. Add 1 green onion, finely chopped.
Serve with remaining green onions. Enjoy.
Thanks for lookin, it surely did not last long.
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