N’AWLINS-STYLE RICE WITH SHRIMP AND SAUSAGE

This skillet supper puts a new twist on some of your favorite New Orleans flavors. Start by sauteing smoked or andouille sausage with the Cajun/Creole “trinity” - onion, celery and bell pepper —then add the pickling spice with the remaining ingredients to create a hearty, flavorful one-dish meal.

2 tablespoons McCormick® Mixed Pickling Spice
1 pound smoked or andouille sausage, cut into 1/2-inch pieces
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 teaspoon McCormick® Crushed Red Pepper
1/2 teaspoon McCormick® Thyme Leaves
1 cup long grain rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined
2 cans (14 1/2 ounces each) diced tomatoes, undrained

Place the pickling spice in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string.

Cook and stir sausage, celery, onion and pepper in large heavy skillet on medium-high heat about 5 minutes or until sausage begins to brown. Add red pepper, thyme, rice, broth and pickling spice bundle.

Bring to boil. Reduce heat to low; cover and cook 20 minutes. Stir in shrimp and tomatoes. Cover and cook on medium heat 6 to 7 minutes longer or just until shrimp turn pink. Remove pickling spice bundle.

Makes 10 (1-cup) servings
Source: McCormick