2 tablespoons vegetable oil
2 pounds andouille sausage, sliced
1-1/2 cups onion, chopped
1-1/2 cups green bell pepper, chopped
5 cups chicken broth, divided
3 cloves garlic, minced
3 cups long-grain rice
1 15-ounce can diced tomatoes
2 tablespoons fresh thyme, chopped
1/2 teaspoon cayenne pepper
1-1/2 pounds shrimp, detailed and deveined
salt and black pepper
Heat the vegetable oil in a heavy-bottomed pot, such as a Dutch oven.
Add the sausage, onion and green bell pepper, and season with salt and pepper.
Cook for about 10 minutes, or until a rich fond begins to develop on the bottom of the pan. Add 1/2 cup of chicken broth and stir, scraping up the fond. Do this step two more times.
When the third 1/2 cup of chicken broth has cooked off, add the garlic and cook until fragrant, about 1 minute.
Add the rice, tomatoes, thyme, cayenne pepper and remaining chicken broth. Stir to combine.
Bring to a boil, reduce the heat and put the cover on the pan. Cook for about 20 minutes, or until the rice is cooked through.
Remove the cover and taste the rice; season with salt and pepper as needed.
Add the shrimp and stir in. Cook for 2 to 3 minutes, until the shrimp are pink and cooked through.
