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Recipe By: www.foodandwine.com
Shared By Margot Miller

Shrimp And Sausage–Studded Creole Red Rice

Ingredients

  • 1/4 cup canola oil, divided
  • 1 pound andouille sausage, chopped into 1/2-inch pieces
  • 1 large yellow onion, chopped (about 2 cups)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 3/4 cup)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 2 cups uncooked long-grain white rice (such as Cajun Country)
  • 1 1/2 tablespoons Creole seasoning (such as Shef Tiffany)
  • 4 teaspoons dried shrimp, ground
  • 2 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1/4 cup tomato paste
  • 4 cups chicken stock
  • 1 (15-ounce) can crushed tomatoes
  • 2 dashes hot sauce (such as Louisiana Hot Sauce)
  • 1 1/2 pounds peeled and deveined tail-on raw jumbo shrimp
  • 1/3 cup chopped fresh dill
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/3 cup chopped fresh tarragon (optional)
  • 2 tablespoons fresh lemon juice
  • Sliced scallions, for garnish

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