A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Thursday, October 25, 2007

Shrimp and Andouille Sausage Bake

The recipe that follows is perhaps a far cry from haute French cuisine. There are no long simmering sauces, seared fois gras, or truffle shavings. This is a quick, pull the ingredients out of your fridge/freezer dinner. Its so easy is almost effortless.

1 ¼ cups Texmati rice
1 Package of Andouille Sausage (I am using D’Artagnan)- ends of links removed and sliced into 1/8” thick chunks
1 ½ cups chicken stock
1/8 teaspoon salt
Pinch of fresh pepper
1 pound of shrimp, peeled and deveined (21/25)
Salt and pepper
Fresh thyme to garnish
Serve with hot sauce (optional)

Preheat oven to 425

To the bottom of an 8x8” dish add rice, stock, salt and pepper. Layer on top of the rice, rows of shrimp then rows of sausage. (If you would like to skip the layering bit to make it even faster that fine by me- just mix the sausage and shrimp together then pour into pan). Bake for 17 minutes.

Cover the dish with parchment and aluminum foil to seal in then steam, then lower the heat to 250- Place the dish pack in the oven and cook and additional 40-45 minutes or until the rice has cooked through. Garnish with fresh thyme.

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