Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Into a deep, oven-proof skillet, add
Olive Oil (40 mL)
. Dice
Celery (3 stalks)
, then add it to the pan.
Step 3
Dice
Cubanelle Pepper (1)
, then add it to the pan.
Step 4
Dice
Orange Bell Pepper (1)
, then add it to the pan.
Step 5
Dice
Onion (1)
, then add it to the pan.
Step 6
Stir to combine. Cook for 2-3 minutes.
Step 7
Slice
Italian Sausage Links (225 g)
at an angle, then add to the pan.
Step 8
Stir to combine. Cook for 1-2 minutes.
Step 9
Add
Garlic (2 cloves)
,
Long Grain White Rice (315 g)
, and additional
Olive Oil (45 mL)
. Stir to combine. Cook over high heat for 2 minutes.
Step 10
Add
Creole Seasoning (15 g)
. Mix well.
Step 11
Add
Beef Stock (900 mL)
and
Diced Tomatoes (1 can)
. Stir. Remove pan from the heat.
Step 12
Bake for 30 minutes in the preheated oven.
Step 13
Into a mixing bowl, add
Large Shrimp (455 g)
, remaining
Olive Oil (8 mL)
, and remaining
Creole Seasoning (3 g)
. Mix well to coat. Cover and let sit for 15 minutes.
Step 14
Transfer shrimp to a sheet pan lined with parchment paper. Bake along with the rice for the last 6 minutes the rice is in the oven.
Step 15
Arrange the shrimp around the edges of the rice pan. Garnish with
Scallions (to taste)
. Season with
Kosher Salt (3 g)
and
Coarse Black Pepper (1 g)
.
