I made David Tanis’ Shrimp Gumbo with Chicken Andouille Sausage last winter — I was curious to make gumbo, I’ve made versions of jambalaya but never gumbo. It’s a great, labor intensive recipe, that makes a really flavorful, warm, delicious gumbo. I highly recommend it but it’s really a lot of work over a hot stove on a beautiful summer or fall day, so when I saw that Martha had a paired-down, one pot, Cajun Shrimp and Rice recipe that’s similar-ish, in flavors to the gumbo, but a lot less labor intensive, I immediately mentally bookmarked it. And then, of course made it, and started fiddling with it.
So here is my version of that recipe. A slightly lighter version, made with extra vegetables, extra spices, chicken andouille sausage, and fresh cranberry beans instead of shrimp. It’s a really easy, two-pot meal, that got better the next day, and that I could stomach making on a cool August or September evening. Next time I make it, I’m going to try it with okra.
Ingredients
2 chicken andouille sausages, finely chopped, or blitzed in a food processor
1 large onion, finely chopped, or blitzed in a food processor
1 large green pepper,finely chopped, or blitzed in a food processor
4 cloves of garlic, finely chopped, or blitzed in a food processor
1 teaspoon of paprika
1/2 teaspoon of cayenne pepper
8-10 ounces of cranberry beans, shelled
1 cup of rice
2 large tomatoes, roughly chopped
First, finely chop the chicken andouille sausage or blitz it in a food processor, then, finely chop the onion, green pepper, and garlic or blitz it in the food processor
Second, shell cranberry beans
Third, pour olive oil into non-stick or cast iron skillet and warm and then saute the chicken andouille sausage over medium heat until it starts to brown and becomes fragrant, about 5 minutes; then add to large pot with a tight fitting lid
Fourth, add the onion, green pepper, garlic, cayenne, and paprika to the non-stick or cast iron skillet and saute until they become soft, about 10 minutes; add to large pot
Fifth, turn the temperature under your non-stick or cast iron skillet down to low-medium and toast the cranberry beans for about 5 minutes; add to large pot
Add rice to the large pot and mix well so that chicken andouille sausage, onion, green pepper, garlic, spice, cranberry beans, and rice are well combined
Add 2 cups of water and bring a boil
Once water is boiling, turn down to a simmer, stir in tomatoes, and allow to cook for 20 minutes
Last, uncover; let stand 10 minutes and then fluff with a fork and sprinkle with scallions or chives