One-Pan Cajun-Style Rice with Andouille, Shrimp, and Okra

Name: One-Pan Cajun-Style Rice with Andouille, Shrimp, and Okra
Yield: Serves 4
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

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A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4

TIME1¼ hours

One-Pan Cajun-Style Rice with Andouille, Shrimp, and Okra

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

We decided to take jambalaya’s spicy, bold flavors and apply them to a simple rice dish that could be baked in the oven. Blooming a full tablespoon of Cajun seasoning in the microwave with onion, garlic, and celery brought the flavors to li...

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