Coast Cooking

COAST COOKING: Rice, shrimp and sausage

If ever there was a culinary marriage made in heaven, it has to steamed rice, sautéed spicy shrimp and grilled sausage.

If you get too complicated with the recipe, it becomes jambalaya, but don't do that. Keep it simple. 

Is there a healthy variation for this recipe? I don't think so. Please do not misunderstand me, I eat plenty of healthy food, but the food we want to share with friends, the food we want to celebrate with, needs to be hearty. 

I love to make this recipe; it is so simple, affordable and delicious. If you add a few good pinches of red pepper flakes or a chopped jalapeño, then it becomes picante and even better. 

Recently I have started fortifying my rice by making it with a combination of stock and water. Try it and tell me what you think, It is certainly not for all applications, but it is good.

1 cup rice

1 cup water

1 cup chicken stock

1 pound large, peeled shrimp

Tony Chachere's Creole Seasoning

1 1/2 cups thick sliced smoked sausage

Butter, oil

Red pepper flakes

Combine the rice, water and stock and steam the rice until tender. Sauté the sausage in a thick bottomed pan until well browned. Season the shrimp with Tony's seasoning and, in the same pan, add only a little butter and oil, cook quickly over high heat. Now combine everything, adding a little more olive oil if you like.