
One-Pan Cajun-Style Rice with Andouille, Shrimp, and Okra
Ingredients
- 2 celery ribs chopped fine
- 1 onion chopped fine
- 3 garlic clove minced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1⅓ cups long-grain white rice
- 1 14.5-ounce can diced tomatoes, drained
- 2¾ cups chicken broth
- 12 ounces medium-large shrimp 31 to 40 per pound, peeled and deveined
- 12 ounces andouille sausage sliced ¼ inch thick on bias
- 1½ cups frozen sliced okra thawed
- 2 scallions sliced thin
- Hot sauce
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine celery, onion, garlic, oil, Cajun seasoning, salt, and pepper in bowl and microwave, stirring occasionally, until vegetables are softened, about 5 minutes. Transfer vegetables to 13 by 9-inch baking dish and stir in rice and tomatoes.
- Microwave broth in covered bowl until steaming, about 3 minutes, then pour over mixture in dish. Cover dish tightly with aluminum foil and bake until rice is nearly tender, 25 to 30 minutes.
- Remove foil, fluff rice with fork, and gently stir in shrimp, andouille, and okra. Cover tightly with foil and continue to bake until rice is tender, sausage and okra are warmed through, and shrimp is opaque throughout, 10 to 15 minutes.
- Remove dish from oven and let cool for 10 minutes. Fluff rice gently with fork, sprinkle with scallions, and serve with hot sauce.