Spice up your campfire feast with this bold and flavorful Cajun sausage and tender canned shrimp sensation! You’ll be amazed how this simple recipe made with shelf-stable ingredient packs such a delicious punch.

Sizzle up Andouille Sausage with veggies, stewed tomatoes, and a Cajun kick. The bold flavors of the spicy sausage blend perfectly with the sweetness of the bell peppers and shrimp, creating a hearty, satisfying dish. Don’t forget to serve it over a bed of fluffy rice for a camping feast that’ll have everyone vying for seconds and asking for the recipe!

4 servings

• 1 pound Andouille Sausage —– LINK to BUY ON AMAZON
• 1 teaspoon bouillon, veggie
• 2 tablespoons olive oil
• 2 garlic cloves, dices
• ½ onion, yellow (or 1 med sized shallot)
• 1 green bell pepper
• 1 red bell pepper
• 1 22.5-ounce can stewed tomatoes
• 1.5 teaspoon Cajun seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 6 to 12-ounce canned shrimp
• White rice of your choice, about 1 cup dry rice

Start by preparing the rice, following the package directions. As the rice cooks prepare everything else.

Chop peppers and onions. Dice garlic.

Sauté bell peppers, onions, and garlic together in a bit of olive oil until all are softened and slightly browned (about 10 minutes on medium flame).

Add stewed tomatoes, Cajun seasoning, bouillon (already dissolved in ½ cup water), salt and black pepper, simmer for about 20 minutes. Add water as mixture simmers if you would like a thinner sauce. Just before serving, add shrimp to stewed tomato mixture to warm up the shrimp.

As the tomato mixture simmers, slice sausage into ½-inch slices. In a separate pan from the tomato mixture sauté sliced sausage until browned, set aside.

To serve: fill individual bowls or plates with one cup of cooked rice, top the rice with tomato, shrimp mixture and top that with the sautéed Andouille Sausages.

Tip: For an extra touch, garnish with a squeeze of lemon to elevate those vibrant flavors even more.

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