1 package of Teton Waters Ranch Spicy andouille sausage (This isn’t just sausage, it’s the sausage. Andouille is a staple of creole cooking and Teton Waters Ranch andouille sausage makes the perfect addition to this recipe!)
1 pound of raw shrimp, peeled and deveined
1.5 cups uncooked brown (or white) rice (long or short grain can be used), rinse it to help it clump less
3 tablespoons of olive oil
4 stalks of celery, diced
1 white onion, diced
3 green bell peppers, cored and diced
2 jalapeño peppers, seeded and finely diced
6 cloves of garlic, minced
3 tablespoons of Cajun seasoning
salt & pepper to taste
3 cups chicken stock
1 can crushed tomatoes
2 cups sliced okra
Brown the sausage according to directions on package, then transfer to a plate and set aside.
Defrost okra, if frozen, according to directions on package, and set aside.
Using a pot or large stir fry pan, over medium heat, add 2 tablespoons of olive oil. Sauté the onion, bell pepper, celery, jalapeno, and garlic until soft (about 10 minutes).
Add the uncooked rice, chicken stock, crushed tomatoes & Cajun seasoning. Mix & continue cooking until it reaches a simmer and then reduce heat to medium low.
Simmer for approximately 30 minutes (until the rice is cooked well), mixing every 5 minutes or so to make sure it doesn’t stick to the bottom.
Add the okra and shrimp. Then, cook for a final 3 or so minutes (until the shrimp is no longer translucent).
Mix in the star of the show – Teton Waters Ranch andouille sausage.
Salt & Pepper to taste, remove from heat, and garnish generously with parsley.
Subscribe to our newsletter and stay in the know about all things TWR. Learn about new products, delicious recipes, upcoming events, and our mission to create a regenerative, humane, healthy food system for all.