3 tablespoons extra virgin olive oil, divided
1 (7-ounce) package kielbasa or andouille sausage, chopped, like Johnsonville
6 ounces shrimp, ,about 50 to 55 count, chopped
1 teaspoon creole seasoning, like Emeril’s Essence
1/2 onion, chopped small
1 green bell pepper, chopped small
2 stalks celery, chopped small
3 green onions, sliced, white and green parts separated
1/4 cup chicken broth
1 tablespoon extra virgin olive oil
2 tablespoons onion, minced
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
Salt, to taste
Pepper, to taste
1 cup long grain white rice
1 1/2 cups chicken broth
Preparation time 20mins
Cooking time 50mins
Adapted from iowagirleats.com
Heat extra virgin olive oil in a saucepan over medium heat. Add onions, ground turmeric, garlic powder, salt, and pepper then sauté until onions start to become tender, 2 to 3 minutes. Add rice then stir to coat. Add chicken broth then turn heat up to bring to a boil. Place a lid on top, turn heat down to medium-low, and then simmer for 15 minutes. Remove pan from heat then let sit for 10 more minutes with the lid on. Remove lid then set aside – can be done a day ahead of time.
Whisk eggs with salt and pepper in a small dish then set aside. Heat 1 tablespoon extra virgin olive oil in a large wok or skillet over medium-high heat then add sausage and sauté until browned, 2 to 3 minutes. Remove to a plate then set aside. Heat another tablespoon extra virgin olive oil in the wok then add shrimp, season with Creole seasoning, and then sauté until pink and cooked through, 1 to 2 minutes. Add shrimp to plate with sausage. Add remaining tablespoon extra virgin olive oil to wok then add bell pepper, celery, onion, and the white parts of green onions. Season with Creole seasoning then sauté until vegetables are tender, 7-9 minutes.
Push vegetables to the side of the wok then add seasoned eggs into the center and scramble. Add sausage, shrimp, cooked rice, and more Creole seasoning to the wok then toss to combine. If rice was made ahead of time, add chicken broth to help moisten it back up. Taste then add more Creole seasoning and/or salt if needed, then serve topped with green parts of green onions and hot sauce.