FOOD CALCULATOR
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General
Ingredients 10 servings
Andouille Sausage, prefrozen
1.0
pound(s)
Vegetarian Sausage
1.0
pound(s)
Medium Shrimp, prefrozen
1.0
pound(s)
Vegetarian Sausage
1.0
pound(s)
Yellow Onions
1.0
whole
Bell Peppers (red & green)
2.0
whole
Garlic, minced
4.0
piece(s)
Cremini Mushrooms
8.0
fluid ounce(s)
Diced Tomatoes (14 oz cans)
2.0
can(s)
Long-Grain White Rice, dry
2.0
cup(s)
Chicken Broth
3.0
cup(s)
Vegetable Broth
3.0
cup(s)
Cajun Seasoning
1.0
package(s)
Olive oil
2.0
tablespoon(s)
Cayenne Pepper
0.5
teaspoon(s)
Pre-Washed Salad Mix
2.0
bag(s)
Italian Dressing
2.0
bottle(s)
Dietary Restrictions
Shellfish
Pork
Poultry
Recipe Instructions
PRE-TRIP PREP: Freeze sausage and shrimp in separate bags. Keep shrimp frozen until Day 2 or 3 at the latest.
ON THE RIVER: Heat olive oil in a large pot. Brown thawed sausage; remove and set aside. Sauté onion, peppers, mushrooms, and garlic 5 minutes. Add rice; stir to coat 1 minute. Add chicken broth, diced tomatoes, Cajun seasoning, and cayenne. Return sausage to pot. Bring to boil; reduce heat, cover, and simmer 20 minutes until rice is cooked. Add thawed shrimp; cook 3–4 minutes until pink. Serve with a simple salad.
