Shrimp and Andouille Sausage Rice Bowls

Shrimp and Andouille Sausage Rice Bowls

Serves 8

Ingredients

2 cups basmati rice
4 tbsp. Kowalski's Butter
1 cup diced green bell pepper
1 cup diced sweet onion
1 cup diced celery
14.5 oz. canned diced tomatoes
¼ cup flour
24 oz. jarred clam juice
1 lb. raw 31-35 ct. shrimp, peeled and deveined
1 lb. fresh andouille sausage, cut into ½" slices
1 ½ tsp. salt
1 ½ tsp. dried thyme
1 ½ tsp. onion powder
1 tsp. sweet paprika
½ tsp. finely ground black peppercorns
½ tsp. ground ancho chile powder
¼ tsp. ground sage
- snipped Italian parsley, for garnishing
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Directions
  1. Cook rice according to pkg. directions; keep warm.
  2. While rice cooks, melt butter in a large skillet over medium heat. Add pepper, onion and celery; sauté until translucent (about 5 min.)
  3. In a small mixing bowl, combine tomatoes and flour. Add tomato-flour mixture to skillet; reduce heat to low and cook for 6-8 min., stirring to combine.
  4. Add clam juice a bit at a time, stirring constantly; simmer for 30 min., stirring every 5 min.
  5. Add shrimp, sausage and next 7 ingredients (through ground sage); continue cooking until shrimp is translucent (10-12 min.).
  6. Divide cooked rice among 8 soup bowls; ladle shrimp and sausage mixture over top.
  7. Garnish with parsley; serve immediately.

Find It!

  • Find clam juice in the Grocery Aisle near the canned tuna.