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Andouille Sausage and Shrimp Bog
SUBMITTED BY: Michael Kelly
1 ½ cups uncooked long grain rice
½ pound andouille sausage, finely diced
2 medium onions, finely diced
1 green bell pepper, finely diced
2 stalks of celery, finely diced
2 cloves of garlic, crushed
4 cups of good chicken or fish stock, or a mixture of the two
¾ cup of drained, diced canned tomatoes
2 pounds medium shrimp, peeled and deveined keeping the shells**
Dash of Worcestershire sauce
1 bunch of scallions, green part only, sliced finely
Salt and pepper to taste.
Heat a heavy-bottomed saucepan over medium heat.
Add the andoullie and cook gently for about 3 minutes until the fat starts to render and the sausage begins to brown.
Add the onions, celery, pepper and garlic and sauté until the vegetables begin to soften, about 2 minutes.
Add the rice and stir well to coat the grains with the fat.
Add the stock and tomatoes and bring to a boil.
Turn down immediately to a simmer, cover and cook for 20 minutes.
After 20 minutes check the pot. The rice should be cooked and there should still be a bit of extra broth in the pot. If the bog seems dry, add a cup or so of stock and bring back to a simmer.
Add the shrimp, stir well and cover for about 5 to 7 minutes.
Check for seasoning and adjust with salt and pepper.
Serve in big, warm bowls and garnish with the chopped scallions.