Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large wok or high-sided pan over high heat until shimmering.

2. 2

   Add 8 ounces of sliced Andouille sausage to the wok and cook for 4 minutes, stirring occasionally, until browned and slightly crispy, then remove and set aside.

3. 3

   Add 1 diced large bell pepper, 1 diced medium yellow onion, and 2 diced celery stalks to the wok, stirring frequently for 5 minutes until softened.

4. 4

   Stir in 3 minced cloves of garlic, 2 minced chipotle peppers, and 2 tablespoons of Cajun seasoning, cooking for 1 minute until fragrant.

5. 5

   Return the cooked sausage to the wok along with 1 pound of peeled and deveined large shrimp and 1 tablespoon of adobo sauce, tossing constantly for 3 minutes until the shrimp are pink and cooked through.

6. 6

   Fold in 2 cups of cooked long-grain white rice and 1/4 cup of chicken broth, continuing to toss for 2 minutes until everything is thoroughly combined and heated through.

7. 7

   Serve immediately, garnished with 1/4 cup of chopped fresh green onions.