1 pound cajun or andouille sausage (sliced into 1/4-inch rounds)
1 large onion (diced)
1 large bell pepper (seeded and diced)
2 ribs celery (diced)
3 cloves garlic (minced)
4 cups chicken broth
1 (15-ounce) can Red Gold Crushed Tomatoes
1 (14.5-ounce) can Red Gold Diced Tomatoes
1 teaspoon Creole seasoning (or more)
2 cups parboiled or converted rice
1 pound large peeled and deveined shrimp
sliced green onions for garnish (optional)
Categories
Main Course
Cuisine
American
Cajun
Creole
Steps
Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.
Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 25 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.
Nutitrion
Serving Size: 1 serving
Calories: 634 kcal
Carbohydrates: 65 g
Protein: 32 g
Fat: 27 g
Saturated Fat: 8 g
Trans Fat: 0.2 g
Cholesterol: 163 mg
Sodium: 1833 mg
Sugar: 9 g
Unsaturated Fat: 17 g
Reviews
Dan on 2026-05-23 (5 stars): It was amazing. I just did a bit more Cajun seasoning because the frau and I like spicy.
Dana on 2026-05-22 (5 stars): This was delicious! I hate to cook, but this was so easy to put together and everyone loved it! This will be a regular meal.
Olivia on 2026-05-16 (5 stars): Made this tonight for my family and they were in love. Will be making again!
Jason on 2026-03-17 (5 stars): Very easy. Very good. This recipe sounds foolproof so keep it on file. Follow it precisely and I don’t see how you could go wrong anywhere.
shawn willey on 2026-03-01 (5 stars): Made this tonight and it came out great.
Raven on 2026-03-01 (5 stars): 10/10!! I followed the recipe exactly. The rice and veggies had the perfect texture!! We loved it, and the recipe makes enough for an army!! Lots of delicious leftovers:)
Julia on 2026-02-26 (5 stars): Delicious! Love to add another one-pot recipe to my list.
I used regular rice which works great with one change to the directions: Stirring rice while it’s cooking disrupts something in the starch formation leading to both mush and crunchy bits so it should never be stirred. After adding the rice and broth make sure it reaches a boil, then cover it and pop it in a 350F oven for about 30 minutes. Ensures even cooking without stirring. No need for special rice! So yummy!
