In honor of Mardi Gras, here is a great recipe for a classic New Orleans dish. It’s super easy to prepare. Make plenty to share with friends or to have for leftovers. This spicy dish pairs well with a nice bold white wine such a sauvignon blanc.
Ingredients:
2 tablespoons McCormick® Mixed Pickling Spice
1 lb smoked sausage or Andouille, cut into ½ inch pieces
½ cup chopped celery
½ cup chopped onions
½ cup chopped green bell pepper
½ teaspoon McCormick® Red Pepper, Crushed
½ teaspoon McCormick® Thyme Leaves
1 cup long grain rice
3 cups chicken broth
1 lb medium shrimp, peeled and deveined
2 cans (14 ½ oz. each) diced tomatoes, undrained
Hot sauce, to taste
Directions:
Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string.
Cook and stir sausage, celery, onion and bell pepper in large heavy skillet on medium-high heat about 5 minutes or until sausage begins to brown. Add red pepper, thyme, rice and pickling spice bundle.
Pour in chicken broth. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in shrimp and tomatoes. Cover and cook on medium heat 6 to 7 minutes or just until shrimp turn pink. Remove pickling spice bundle before serving.
With a spiced, savory Cajun dish like this, you’ll need a bright, crisp and cool wine like a Sauvignon Blanc to pair with it. This varietal balances the heat and cuts through the richness of a classic gumbo-style recipe.
This dish pairs perfectly with a sauvignon blanc:
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