LE CREUSET BAKEWARE RECIPES

3 tablespoons olive oil, divided

1 pound cooked andouille sausage, sliced into rounds

1 white onion, diced

2 ribs celery, diced

3 small bell peppers, cored and diced

1 jalapeno pepper, seeded and finely chopped

4 cloves garlic, peeled and minced

1 14-ounce can crushed tomatoes

3 1/2 cups chicken stock

1 1/2 cups long grain white rice

2 tablespoons Cajun seasoning

1 teaspoon dried thyme, crushed

1/4 teaspoon cayenne pepper

1 bay leaf

1 pound raw large shrimp, peeled and deveined

Salt

Freshly cracked black pepper

1-2 scallions, thinly sliced

Fresh flat-leaf parsley, roughly chopped

Provided by LECREUSET.COM

Cook Time 1 hours 0 minutes

Yield 4-6

Number Of Ingredients 1

• Ingredients

• 1 1/2 pounds large shrimp, in the shell
• 1/3 cup vegetable oil, divided
• 4 garlic cloves, minced
• 3 bay leaves
• 1 1/2 teaspoons fish sauce
• 1 1/2 pounds andouille sausage, cut into 1-inch-thick slices
• 1/2 cup all-purpose flour
• 1 1/2 cups diced onion
• 1/2 cup diced poblano pepper
• 1 cup diced celery
• 1 pound okra, cut into 1-inch slices
• 2 1/2 teaspoons Creole seasoning
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon white pepper
• 1 teaspoon dried thyme
• 2 teaspoons kosher salt
• 1/4 cup chopped fresh parsley, divided
• 8 cups cooked white rice, warm
• 1/3 cup seasoned rice vinegar
• 8 ounces lump crabmeat
• 1 bunch scallions, sliced thin

Provided by LECREUSET.COM

Cook Time 2 hours 0 minutes

Yield 6-8

Number Of Ingredients 1

• Ingredients