1 cup uncooked C&F Foods Extra Long Grain White Rice
1 1/2 tablespoons olive oil
1/2 pound andouille sausage, sliced
1 large onion, chopped
1 large green bell pepper, chopped
1 cup celery, chopped
Salt to taste
1 teaspoon Cajun seasoning
1 (14.5-ounce) can diced tomatoes with juice
1 tablespoon garlic, minced
2 cups chicken broth
2 bay leaves
1/4 teaspoon dried thyme leaves
1 pound peeled and deveined medium-sized shrimp (about 35 shrimp)
Heat the olive oil in a large pot over medium heat. Stir in the sausage and cook for 2 minutes. Add the onion, pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
After 20 minutes, stir in the shrimp, and cook for 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat and let stand for 5 minutes. Discard the bay leaves before serving. Serves 4.