In honor of Mardi Gras, here is a great recipe for a classic New Orleans dish. Its 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.
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
- 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.