Even though this recipe requires a little time, it is super easy, spicy, and delicious.
1 pound shrimp
1/2 pound andouille sausage
1 medium onion, diced
2 stalks celery, diced
medium bell pepper, diced (I used a mix of colors)
2 cloves garlic, minced
2 tablespoons Olive oil
14 oz diced tomatoes
1 cup long grain rice
1 bay leaf
2 cups shrimp stock
crushed red pepper and cayenne pepper, to taste
salt and pepper, to taste
fresh parsley, for garnish (optional)
To begin, clean and devein the shrimp saving the shells. In a large pot, add the shrimp shells and 4-5 cups water. Bring to a boil and let simmer for 5 minutes. Turn off the heat and let sit for a minimum of 20 minutes.
Add the olive oil to a large stockpot. When heated, add the andouille sausage and cook for 4-5 minutes until lightly browned. Add the onions, celery, and peppers and cook until the vegetables are soft and translucent. Add the garlic and cook for 1-2 minutes.
Next, add the tomatoes and the rice. Mix well. Stir in the shrimp stock and bring to a boil. Taste for seasonings and add those at this point. Reduce the heat to simmer and cook for 25 minutes.
Add the shrimp and cook for 5-7 minutes until the shrimp turn pink. Serve garnished with parsley or scallions.