adapted from Martha Stewart
1 lb. (16 oz.) andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
2 garlic cloves, minced
Salt and Pepper
4 teaspoons paprika
4 teaspoons chili powder - you can cut that if it gets too spicy
Squeeze of lemon juice
4-8 plum tomatoes, seeded and chopped
2 cups long-grain white rice
1 pound medium shrimp (about 30), peeled, deveined, and tails removed - I used as much as I had, didn't measure so I'll leave Martha's measurement
1/2 cup thinly sliced scallions, for garnish
nom nom nom
Heat oil in a large skillet over medium-high heat. Add sausage and cook, turning occasionally, until browned on all sides, 4 to 6 minutes.
Add onion, bell pepper, and garlic
Season with salt and pepper.
Cook. Stir in paprika and chili powder.
Add tomatoes, rice, and about 4/5 cups water to skillet; cover, and simmer over medium heat
until rice is cooked and has absorbed all water, about 15 minutes.
Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout.
Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.