Cajun Shrimp & Tomatoes with Dirty Rice
4Cajun Shrimp & Tomatoes with Dirty RiceServes 4
1010 Mins 35 Mins 45 Mins
- 4 tsp. Cajun or Creole seasoning, divided
- 2 tsp. light brown sugar
- 1 lb. colossal shrimp, peeled and deveined
- 2 Tbsp. extra-virgin olive oil, divided
- 2 Andouille sausages, sliced into rounds
- 3 garlic cloves, grated or finely chopped
- ½ tsp. Kosher salt
- 1-½ cups white rice
- 3-½ cups chicken stock
- 2 Tbsp. unsalted butter
- 1 container MiMi® Gourmet Tomatoes, halved
- 2 scallions, thinly sliced
- 3 Tbsp. chopped fresh parsley
- In a small bowl, combine the 2 tsp. of the Cajun (or Creole) seasoning and brown sugar. Sprinkle the mixture over the shrimp on all sides.
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side, until just cooked through. Transfer the cooked shrimp to a plate and set aside.
- Add the sausages to the skillet and brown on both sides, about 2-3 minutes. Transfer the cooked sausage to the plate with the shrimp and cover loosely with aluminum foil. Set aside.
- Add the remaining 1 Tbsp. olive oil to the same skillet over medium-high heat. Add the rice, in addition to the remaining 2 tsp. Cajun (or Creole) seasoning, and chicken stock.
- Bring to a boil then reduce heat to low and simmer, covered, for about 20-23 minutes, or until rice is cooked and the stock has been absorbed.
- Allow to sit for 5-10 minutes, then fluff with a fork. Add in the MiMi® Gourmet Tomatoes and toss to combine.
- Transfer rice to a serving platter. Top with reserved shrimp and andouille sausage. Garnish with scallions and parsley and serve.
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