Andouille Sausage and Shrimp Bog

The spicy andouille sausage adds a Cajun influence to this traditional southern style of cooking, which is very hearty and comforting.


  • ¼ pound andouille sausage, finely diced
  • 1 medium-sized white onion, finely diced
  • ½ green bell pepper, finely diced
  • 1 celery stalk, finely diced
  • 2 garlic cloves, crushed
  • ½ cup uncooked long-grain rice
  • 4 cups chicken or fish stock, or 2 cups each
  • ½ cup diced tomatoes, drained
  • Dash Worcestershire sauce
  • ½ pound medium shrimp, peeled and deveined
  • Salt and pepper, to taste
  • 3 scallions, green part only, finely sliced
  1. Heat a heavy-bottomed saucepan on medium. Add the andouille and cook gently for about 3 minutes, until the fat starts to render and the sausage begins to brown.

  2. Add the onion, bell pepper, celery, and garlic. Sauté until the vegetables begin to soften, about 2 minutes. Add the rice and stir well to coat the grains with the fat.

  3. Add the stock, tomatoes, and Worcestershire. Bring to a boil. Immediately reduce heat to a simmer, cover, and cook for 20 minutes. The rice should be cooked, and there should still be a bit of extra broth in the pot. If the bog seems dry, add a cup or so of stock and return to a simmer.

  4. Add the shrimp and stir well. Cover and simmer for about 5 to 7 minutes, until the shrimp turn pink. Season to taste with salt and pepper.

  5. Serve in warm bowls and garnish with the chopped scallions.

Save Those Shells

A nice trick here is to buy a good canned chicken broth and simmer it along with the shrimp shells for 20 minutes. Strain out the shells and you have a super stock to make Andouille Sausage and Shrimp Bog. Always freeze any leftover shrimp or lobster shells for later uses.

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