Plated: Fat Tuesday fare for February
February 2026
Ingredients
- 1 pound sausage sliced into rounds (beef, turkey, chicken, or venison)
- 1 pound shrimp, medium (peeled and deveined)
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 onion, medium, diced
- 1 can tomatoes, with juices (14.5-ounce)
- 3+ cups chicken broth
- 1 1/2 cups rice, long-grain
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon paprika, smoked
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon salt and freshly ground black pepper
- 2 tablespoons olive oil
Directions
In a large Dutch oven or saucepan, heat olive oil over medium. Add sausage rounds and sauté until golden brown — about 5 minutes. Remove sausage and set aside.
In the same pot, add diced onion, bell pepper, and celery. Sauté — about 5 minutes, stirring often, until softened and aromatic. Stir in the minced garlic and cook until fragrant — about another minute.
Add the rice, stir well. Pour in the diced tomatoes (with juice), chicken broth, Cajun seasoning, thyme, paprika, salt, and black pepper. Stir well.
Bring the mixture to a gentle boil. Then reduce the heat, cover, and simmer on low for about 20 minutes. Resist lifting the lid too often — but keep an eye on rice if it needs more broth or water. Add a ½ cup at a time. You want your rice almost done before adding the meat.
Once the rice is tender, stir in the sausage and shrimp. Cover and cook for another 5 minutes, or until the shrimp are pink and fully cooked through.
Category:
Plated: Fat Tuesday fare for February
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