02
Make it
Heat a large, heavy pot or deep skillet with a tight-fitting lid over medium heat. Add the andouille and cook for about 5–7 minutes, stirring occasionally, until browned.
Add the butter and a drizzle of olive oil, followed by the sweet onion and red bell pepper. Cook for about 7–8 minutes, stirring occasionally, until softened.
Stir in the garlic, sweet paprika, thyme, oregano, cayenne, and a little black pepper. Cook for about 30 seconds, until fragrant.
Stir in the rice, canned red beans, and 2½ cups chicken broth, scraping up the browned bits from the bottom. Bring to a gentle boil.
Rice, red beans, and chicken broth join the browned andouille, vegetables, and spices before coming to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Check the rice: it should be nearly tender before you add the shrimp. If still firm, cook a little longer; add a splash of hot broth only if the pan looks dry.
After 20 minutes of simmering, ready for the shrimp. Nestle the shrimp into the rice mixture and cover. Cook gently for about 5 minutes, until the shrimp are opaque throughout and the rice is tender.
Remove from the heat and let stand for 5 minutes. Gently fold everything together. Taste and adjust the salt, black pepper, and Tabasco. Garnish with sliced scallions and serve.
Matty’s kitchen note
Canned red beans go straight into the pan—no soaking or precooking needed. Taste before adding salt because the sausage and broth already contribute seasoning. Add the shrimp when the rice is nearly done so they stay tender.
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