Now PP isn’t the regular cook in my parents’ house, (ML is pretty amazing in the kitchen by the way) but occasionally he will grace us with some amazing Cajun creations. PP being originally from the state of Florida and having a love for the spice has found away to bring a little of both to his cooking. Most of his cooking skills were developed from watching his Granny and ML create in the kitchen. This recipe is great for a crowd the pan is full. Let me tell you this stuff is scrumptious the layers of flavor are amazing. When you take your first bite you get the creaminess from the rice and the freshness from the veggies, especially the tomatoes, sweetness from the shrimp and you get that final bit of heat from the sausage and spice. Next time you have the desire to visit New Orleans and can’t quite make it give this recipe a try. PP really knew what he was doing with this one! Thanks PP for the amazing supper! Look at these chopping skills!
Stir baby stir!
1lb raw shrimp (peeled and deveined)
1lb Jimmy Dean hot sausage
2 cups yellow rice
1 stick butter
2 medium onions (chopped)
½ large green bell pepper (chopped)
½ large red bell pepper (chopped)
½ cup celery (chopped)
3-4 cloves of garlic (minced)
1 box of white button mushrooms (chopped)
1 box beef stock
1 28oz can crushed tomatoes
1 cup of water
Salt and pepper to taste
Cajun seasoning to taste (we like it spicy)
Pre-heat oven to 350 degrees. Place rice uncooked in the bottom of a large pan (a dutch oven or roaster) with a lid, sit aside. Melt stick of butter in a heavy bottom skillet, sauté onions, peppers, celery, garlic, and mushrooms until onions are translucent, season to taste. Add the sausage and cook until no longer pink, do not drain, add shrimp cook until pink. Remove from heat and add stock, tomatoes, and water stir until well combined. Pour mixture over the rice in the roaster. Cook mixture in oven for 30 minutes uncovered, then for another 30 minutes covered.
Enjoy with some yummy cornbread or a buttery biscuit!
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