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
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.
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.
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.
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.
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.