Carolina AM Recipe: Shrimp & Rice Ragu
Carolina AM Recipe: Shrimp & Rice Ragu
Sausage and Shrimp Rice “Ragu”
Serves 3
Olive Oil 2 tablespoon
Hot or mild Italian sausage 3 links
Shallots, chopped 1
Red bell pepper, large, chopped 1
Carrot, peeled, chopped 1 cup
All-purpose seasoning 1 teaspoon
Chicken stock, low-sodium 1 cups
Diced tomatoes 1 – 14.5-ounce can
Brown Rice, parboiled 1/2 cups
Shrimp, 51/60, peeled, deveined 2 cups
Black pepper to taste & for garnish (if desired)
Parmesan cheese, freshly grated as desired
- In a large saute pan, heat 1 tablespoon of oil over a medium-high heat and cook the sausage for 3–4 minutes, and then flip the sausages over and cook another 3 minutes. Remove from the pan, set aside on a cutting board, and discard any access grease from the pan.
- In the same pan, heat another 1 tablepsoon olive oil over a high-medium heat, and then add the shallots, red peppers, carrots, and all-purpose seasoning. Cook the vegetables for about 4 minutes stirring frequently.
- Meanwhile, Slice the hot Italian sausage at a bias about 1/4-inch to 3/8-inch thick. Add the chicken stock, diced tomato, and sliced sausage and bring to a simmer. Once the stock comes to a simmer, stir in the rice. Lower the heat to hold a gentle simmer, cover, and cook for about 18 minutes until the rice is tender, but not mushy.
- Stir in the shrimp and some black pepper and cook for another 3–4 minutes, until the shrimp have curled into C’s and the orzo is cooked through. Taste the sauce and add a touch more all-purpose seasoning if desired.
- Spoon jambalaya into dishes, grate desired amount of parmesan cheese and fresh cracked pepper over top.
