Prep: 10 min | Cooking: 40 min | Total: 50 min
Olive oil (2 tbsp)
Onions, diced (1 1/2 cups)
Garlic, minced (2 cloves)
Green bell peppers, chopped (1 cup)
Celery, chopped (2 stalks)
Andouille sausage (10 oz)
Creole seasoning (2 tsp)
Oregano (1 tsp)
Red pepper flakes (1/2 tsp)
White rice (1 1/2 cups)
Chicken broth (4 cups)
Crushed tomatoes (one 12-oz can)
Shrimp (1 lb)
Okra, sliced into discs (1 cup)
Heat oil in a large pot on medium high heat. Fry onions and garlic for about a minute, then add peppers and celery and continue cooking for 8 minutes. Add sausage, creole, oregano, and red pepper flakes. Cook for another 5 minutes.
Add rice, chicken broth, and tomatoes. Bring to boil, then cover and reduce heat to low. Simmer for 20 minutes or until rice has soaked up most of the stock. Stir occasionally.
Stir in shrimp and okra. Keep lid on and cook until shrimp are pinkish (about 5 minutes). Remove from heat and serve.