Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb (450g) ground pork sausage, spicy or mild
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 1 green bell pepper, finely chopped (approx. 1 cup)
  • 2 celery stalks, finely chopped (approx. 1/2 cup)
  • 2 cloves garlic, minced
  • 1 tsp Cajun seasoning (e.g., Tony Chachere's)
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (optional)
  • 1 cup (200g) long-grain rice, rinsed
  • 2 cups (475 ml) chicken broth
  • 1/4 cup (60 ml) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (15 ml)
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 medium yellow onion, chopped (approx. 1/2 cup)
  • 1/2 green bell pepper, chopped (approx. 1/2 cup)
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained (approx. 410g)
  • 1 (8 oz) can tomato sauce (approx. 225g)
  • 1 tbsp tomato paste (approx. 15g)
  • 1 tsp Cajun seasoning (e.g., Tony Chachere's)
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • Hot sauce, to taste (e.g., Tabasco)
  • Salt and freshly ground black pepper, to taste
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Brown the pork sausage in the skillet, breaking it up into crumbles. Drain off any excess grease.
  2. Add onion, bell pepper, and celery to the skillet and cook until softened. Add garlic, Cajun seasoning, thyme, and cayenne (if using). Cook until fragrant.
  3. Stir in the rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked through and the liquid is absorbed (about 18-20 minutes).
  4. While the rice cooks, heat olive oil in a separate skillet. Sauté onion and bell pepper until softened. Add garlic and cook until fragrant.
  5. Stir in the diced tomatoes, tomato sauce, tomato paste, Cajun seasoning, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally.
  6. Add the shrimp to the sauce and cook until pink and opaque, about 3-5 minutes, depending on size. Season with salt, pepper, and hot sauce to taste.
  7. Fluff the cooked rice with a fork and stir in the parsley. Season with salt and pepper to taste.
  8. Spoon the dirty rice onto plates and top with the Creole shrimp sauce. Garnish with green onions, if desired.