12 Inch Deep Pot
Coals: 15 Top 9 Bottom


2 Tbsp Canola Oil
240z Manda Andouille Sausage
30oz Yellow Rice
1 tsp Dried Thyme Leaves
1 tsp Chili Powder
1½ tsp Cayenne Pepper
2 Large Bell Peppers, chopped
2 Large Onions, chopped
45oz Stewed Tomatoes
2 cloves Garlic, minced
45oz Chicken Broth
1½ tsp Cajun Seasoning
2½ lbs Shrimp, peeled, deveined, and cooked


  1. Brown sausage in oil. Add onion, garlic and bell pepper and sauté. Add all liquid and rice to sautéed vegetables. Bring to a boil. Cover with lid and cook at 325ºF or 45 minutes.
  2. Fluff rice with a large fork to incorporate ingredients and fold in Shrimp