smokerpa
Full Fledged Farker
- Joined
- Jan 11, 2015
- Location
- Easton, PA
This is what I did, but I'm not sure if this is close. It was really good, but it doesn't mean it can't be great.
Andouille Sausage and cooked that. After that was cooked, I took celery, onions and peppers and sauteed them with the sausage. About a cup of celery and a whole onion and pepper.
I then put that into a pot. Placed some garlic, about three cloves in the pot that was minced. Stuck some canned diced tomatoes and chicken stock in the pot. I threw in some seasonings that were consistent with "Cajun" flavor and some red pepper. I also through in some Italian seasonings into the diced tomatoes. I always feel that makes any type of tomato product better.
After the rice thickened everything up, I threw some raw shrimp in until they were pink. About 5 minutes or so. That was pretty much it.
Any tips on this would be great. I am looking to see if it could be even better.
Andouille Sausage and cooked that. After that was cooked, I took celery, onions and peppers and sauteed them with the sausage. About a cup of celery and a whole onion and pepper.
I then put that into a pot. Placed some garlic, about three cloves in the pot that was minced. Stuck some canned diced tomatoes and chicken stock in the pot. I threw in some seasonings that were consistent with "Cajun" flavor and some red pepper. I also through in some Italian seasonings into the diced tomatoes. I always feel that makes any type of tomato product better.
After the rice thickened everything up, I threw some raw shrimp in until they were pink. About 5 minutes or so. That was pretty much it.
Any tips on this would be great. I am looking to see if it could be even better.