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Laissez les bon temps rouler with this set-it-and-forget-it stew. The spicy andouille sausage and Cajun seasoning mix sink down all day, so all you have to do is stir in the shrimp at the end.
Contains: crustacean shellfish.
Ingredient Notes: The broth and shrimp may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If the broth is still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time. If you need to defrost the shrimp same day, place them in a bowl of cold water for about 5 minutes, then drain and pat dry.
Equipment Note: If you’re using an Instant Pot instead of a slow cooker, settings vary. Set the Instant Pot to slow cook on the “normal” setting for 9 hours.
What You Get
Chicken broth (see note below)
Peeled, deveined shrimp (see note below)
What You'll Need
Cayenne pepper (optional)
Chop the onion. Seed and chop the bell pepper. Chop 5 cloves garlic. Slice the sausage into bite-size pieces.
In a large sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the onion and bell pepper and sauté until soft, about 5 minutes. Add the garlic, 2 tablespoons Cajun seasoning, and ¼ teaspoon cayenne, if you want a kick, and stir until fragrant, 30 seconds.
Transfer to the slow cooker, and stir in the sausage, diced tomatoes and their juices, and chicken broth. Season with 1 tablespoon salt and stir to combine. Cover and slow cook until the flavors have combined, on the low setting for 8 hours or high setting for 4 hours (see note below).
When the stew is nearly done, drain the shrimp and pat dry with paper towels. Add the shrimp to the slow cooker and cook until bright pink and tightly furled, 5 minutes. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes. Slice a handful of the green parts of the green onions.
Heap the rice into bowls and ladle the stew over. Scatter with the green onions and serve warm.