Shrimp & Andouille Sausage with Curried Rice #Weekend Bites

Excuse the not so great photos this was an unplanned recipe. When I saw how rapidly my family was devouring this dish I realized that I should share it with you because it was really simple to make and full of flavor.

Shrimp & Andouille Sausage with Curried Rice

by Diane Balch

preparation time with cooked rice 10 minutes           serves 4 -6 

Ingredients:

2 cups of cooked rice

1 tablespoon of curry powder

6 tablespoons of butter

1 large onion chopped

12 ounces Andouille Sausage

1/2 pound or so of frozen uncooked shrimp

8 ounces or so of frozen peas

32 ounces stewed tomatoes

*optional: cayenne pepper to taste 

salt and pepper

1) Cook rice with curry powder, salt, pepper, and 2 tablespoons of butter. Set aside.

2) Put shrimp in a bowl filled with tepid water to thaw. Remove shells and tails. 

3) In a large skillet heat 3 tablespoons of butter and saute onion until it is limp. 

4) Add sausage and lightly brown. Put in the last tablespoon of butter the pan is getting a little dry. 

5) Add shrimp cook until it just turns opaque. Then add peas and and tomatoes. Heat through. Salt and pepper add cayenne to taste. 

Serve over curried rice. 

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