Name: Cajun Shrimp-Sausage Sauté with Celery, Zucchini, Bell Pepper & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 sticks celery; 3 (398 ml) cans diced tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ cups jasmine rice; 3 orange bell peppers; 6 pork sausages; 0.68 kg raw peeled shrimp, fresh or frozen; 3 medium zucchini squash; black pepper; butter, unsalted; cayenne pepper; garlic powder; onion powder; oregano, dried; paprika; salt; thyme, dried

Cajun Shrimp-Sausage Sauté with Celery, Zucchini, Bell Pepper & RiceCajun Shrimp-Sausage Sauté with Celery, Zucchini, Bell Pepper & Rice — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

6 sticks celery

3 (398 ml) cans diced tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ cups jasmine rice

3 orange bell peppers

6 pork sausages

0.68 kg raw peeled shrimp, fresh or frozen

3 medium zucchini squash

black pepper

butter, unsalted

cayenne pepper

garlic powder

onion powder

oregano, dried

paprika

salt

thyme, dried

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Cut sausages crosswise into ½-inch thick pieces.

Preheat a large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom. Add sausage and cook, stirring occasionally, until crispy and cooked through, 7-9 minutes. Using a slotted spoon, transfer sausage to a plate, leaving the cooking juices in the pot.

While the sausages are cooking, using a clean cutting board, trim and slice celery crosswise into ½-inch thick pieces; place in a medium bowl.

Trim, seed, and medium dice bell peppers; add to the bowl with the celery.

Trim and halve zucchini lengthwise, then slice crosswise into ½-inch thick half-moons; add to the bowl.

When the sausage is done, return the pot (with cooking juices) to medium-high heat. Once the pot is hot, add veggies, tomatoes, and spices; cook, stirring occasionally, until tender-crisp, about 10 minutes.

When the veggies are tender, add sausage and shrimp to the pot; stir to combine and continue to cook, stirring occasionally, until sausage is warm and shrimp are cooked through, 3-5 minutes more. Remove from heat.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Add half of the parsley to the pot and stir to combine (reserve the other half for serving).

To serve, divide rice and shrimp-sausage sauté between plates. Sprinkle with reserved parsley and enjoy!

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