3/4 cup Jasmine rice ( cook with 1 cup water)
1/2 cup wild rice (already cooked from a can)
2 medium sized sweet potatoes (around a total pound)
1/2 lbs cauliflower, cut into florets
2-3 tbls olive oil
3/4 tsp cajun seasoning
2 andouille chicken sausages (cut into pieces and brown)
1/2 medium yellow onion diced
2 stalks celery, chopped
1/2 large green bell pepper
2-3 tbls olive oil
2 large garlic cloves, minced
1/2-1 tsp cajun seasoning
3/4 tsp paprika
1/4 tsp crushed red chilies
1/4 tsp dried thyme
1 can 14 ounce diced tomato
1/2 cup chicken stock
sea salt and freshly ground black pepper to taste
8-12 Jumbo shrimp with shell on and butterflied open
2 tbls fresh parsley, chopped
DIRECTIONS
Preheat oven to 375 degrees
on a baking tray toss sweet potato and cauliflower with oil and seasoning, roast in oven until tender
Meanwhile cook the rice in the amour of water. Drain wild rice and mix together.
In a room pan sauté sausage until browned, remove from pan.
In the same pan, sauté onions, celery and bell peppers until tender, adding more olive oil if necessary.
Add garlic, cook for a minute then add remaining spices and cook for another minute.
Add tomatoes and stock, simmer on low until mixture has thickened, approximately 15 minutes.
Add Shrimp cook until cooked through stirring at times.
Fold in cooked rice, sausage, sweet potato and cauliflower, adjusting seasoning to taste with salt and pepper.
Sprinkle fresh parsley on and serve. Yum.