Shrimp Bog
Discover the comforting flavors of the South with this hearty Shrimp Bog recipe! Combining tender, perfectly cooked shrimp, smoky andouille sausage, and fluffy long-grain white rice, this one-pot wonder is elevated by a savory medley of sautéed onions, celery, bell peppers, and aromatic seasonings like Old Bay and thyme. Simmered in rich chicken stock, this dish is a delightful balance of bold spices and comforting textures, perfect for a family dinner or casual gathering. Garnish with fresh parsley and a squeeze of lemon for a bright, zesty finish. In just under an hour, you can bring this crowd-pleasing Southern classic to life. Perfect for seafood lovers, this Shrimp Bog is certain to be a dinnertime favorite!
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Recipe Information
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 8 oz andouille sausage, sliced
- 1 cup long-grain white rice
- 3 cups chicken stock
- 2 tbsp butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery stalks, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tsp Old Bay seasoning
- 1 tsp dried thyme
- 0.5 tsp ground black pepper
- 0.5 tsp salt
- 2 tbsp chopped parsley (optional, for garnish)
- 4 wedges lemon wedges (optional, for serving)
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion, celery, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, Old Bay seasoning, dried thyme, salt, and black pepper. Cook for 1-2 minutes, until the spices are fragrant.
Add the sliced andouille sausage to the pot. Cook for about 3-4 minutes, stirring occasionally, to release the sausage's flavors.
Pour in the chicken stock and bring the mixture to a boil.
Add the rice, stirring to combine. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid is absorbed.
Once the rice is cooked, gently fold in the shrimp. Cover the pot and let the shrimp cook in the residual heat for 5-7 minutes, or until they are opaque and cooked through.
Taste and adjust seasoning with additional salt, pepper, or Old Bay seasoning if needed.
Garnish with chopped parsley and serve with lemon wedges, if desired. Serve hot.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 4844 mg | 211% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 16.5 g | ||
| Protein | 189.6 g | 379% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 425 mg | 33% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2509 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
