# Components:
→ Proteins
01 - 8 oz smoked andouille sausage, sliced
02 - 8 oz large raw shrimp, peeled and deveined
03 - 5 oz chicken livers, finely chopped (optional)
→ Rice
04 - 1 cup long-grain white rice, uncooked
→ Vegetables
05 - 1 medium yellow onion, finely diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 2 spring onions, sliced for garnish
→ Spices & Seasonings
10 - 1.5 teaspoons Cajun seasoning, plus extra to taste
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon dried oregano
14 - 0.25 teaspoon cayenne pepper (optional)
15 - Salt and freshly ground black pepper, to taste
→ Liquids
16 - 2 cups low-sodium chicken broth
17 - 2 tablespoons vegetable oil or unsalted butter
# Method:
01 - Rinse the rice under cold water until the water runs clear. Set aside to drain completely.
02 - Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat. Add sliced sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.
03 - Add remaining oil. If using chicken livers, sauté them for 2-3 minutes until browned and cooked through. Remove and set aside with sausage.
04 - Add onion, bell pepper, and celery to the pan. Sauté for 5-6 minutes until softened. Stir in garlic and cook for 1 minute.
05 - Stir in the rice and toast for 2 minutes, coating grains evenly in oil and aromatics.
06 - Add Cajun seasoning, paprika, thyme, oregano, cayenne, salt, and black pepper. Mix well to incorporate seasonings throughout.
07 - Return sausage and livers (if using) to the pan. Pour in chicken broth, scraping any browned bits from the bottom. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
08 - Arrange shrimp on top of the rice. Cover and cook for 5-7 minutes until shrimp turn pink and rice is tender.
09 - Remove from heat, fluff rice with a fork, and let rest for 5 minutes to allow flavors to meld.
10 - Garnish with spring onions and serve hot.
