1 tablespoon olive oil
1 red onion, diced
2 cloves garlic, minced
4 Andouille sausage links, sliced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons Cajun seasoning
5 plum tomatoes, diced
24 extra-large shrimp, peeled and deveined
2 cups cooked rice
2 tablespoons chopped fresh parsley
- In a sauté pan, place the olive oil, diced red onion, minced garlic, and Andouille sausage in the skillet. Cook on medium-high heat for 5 minutes, stirring occasionally.
- Add in the diced bell pepper and Cajun seasoning. Mix well and cook with the lid on for 5 additional minutes.
- Once the peppers begin to soften, add in the plum tomatoes, mix well and reduce the heat to medium. Cook for 5 minutes with the lid off. Then add in the shrimp and cook for 5 minutes with the lid on.
- Divide the rice between 4 plates, then divide the Cajun shrimp and Andouille sausage between the plates. Top each plate with minced fresh parsley, enjoy immediately.