Ingredients:

  • 1 tablespoon olive oil or butter (15 ml)
  • 8 oz (225g) smoked sausage (like Andouille), sliced into half-moons
  • 1/2 lb (225g) shrimp, peeled and deveined (medium or large)
  • 1 small onion, finely chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups (300g) cooked white rice (preferably day-old)
  • 1 teaspoon Cajun or Creole seasoning (adjust to taste) (5ml)
  • 1/2 teaspoon paprika (2.5ml)
  • 1/2 teaspoon dried thyme (2.5ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25ml)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped green onions (30ml)
  • 1 tablespoon fresh parsley, chopped (optional) (15ml)

Instructions:

  1. Heat oil or butter in a large skillet over medium-high heat. Add sausage and cook until browned and slightly crispy. Remove and set aside.
  2. In the same skillet, add onion, bell pepper, celery, and garlic. Cook until softened and fragrant.
  3. Stir in shrimp and cook until just pink and opaque. Remove shrimp and set aside with the sausage. Avoid overcooking!
  4. Reduce heat to medium. Add Cajun seasoning, paprika, thyme, cayenne (if using), salt, and pepper. Stir well to coat the vegetables.
  5. Stir in the cooked rice, breaking up any clumps. Mix thoroughly to coat rice with the seasoned vegetables.
  6. Return sausage and shrimp to the pan. Stir to combine and heat through.
  7. Top with chopped green onions and parsley. Serve hot.