Cajun Shrimp and Rice

CHEF DONNELL JOHNSON'S CAJUN SHRIMP & RICE


INGREDIENTS:
10 SHRIMP 16-20 COUNT
1 CUP SMOKED SAUSAGE
1/2 CUP YELLOW PEPPER, DICED
1/2 CUP RED PEPPER, DICED
1/2 CUP CELERY, DICED
1 CUP TOMATOES, DICED
2 TEASPOON GARLIC
2 TEASPOON OLD BAY SEASONING
1 TEASPOON DRIED OREGANO
1/2 CUP CHICKEN BROTH
2 TABLESPOONS HEAVY CREAM
OIL
1/2 CUP GREEN ONION


DIRECTIONS:
HEAT SAUTE PAN, ADD OIL. SEASON SHRIMP WITH SALT & PEPPER. ADD SHRIMP & SAUSAGE TO PAN. SAUTE FOR 2-3 MINUTES. REMOVE AND SET ASIDE. ADD BUTTER TO PAN WITH PEPPER & CELERY. SAUTE 3-4 MINUTES. ADD GARLIC, TOMATOES, & SEASONING. SAUTE FOR 2 MINUTES. ADD BROTH AND CREAM. REDUCE UNTIL LIQUID THICKENS. STIR IN SHRUMP AND SAUSAGE. ADD CHOPPED SCALLIONS. SPOON OVER RICE.

GDA Cooking - September 24, 2010