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Cajun Dirty Rice Skillet
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|1 pound||andouille sausage, cut into 1/2-inch pieces|
|1/2||yellow onion, diced|
|4 cloves||garlic, minced|
|3 cups||white rice|
|1 Tbsp||Cajun seasoning|
|1/2 pound||large shrimp, peeled and deveined|
|1 cup||frozen corn kernels|
|1 cup||frozen baby green peas|
|1/2 pound||lump crabmeat|
|1 bunch||scallions, minced|
|1 bunch||parsley minced|
In a large, deep skillet, brown the sausage on medium heat, making sure not to burn it but getting a little color on the sausage. Add onions and garlic and cook for 2-3 minutes while stirring. Add the white rice (without water) and Cajun seasoning and stir for 2-3 minutes or until the rice and seasonings become fragrant.
Add water to the skillet and bring it to a boil. Cover and reduce the heat, cooking for 20 minutes. Remove the lid from the skillet and add the shrimp, corn and peas. Stir, warming the ingredients evenly. Gently disperse the crabmeat on top, warming it through for a few minutes.
To serve, divide into bowls. Garnishing with the scallions, parsley and a lime wedge.