We came home recently from a wedding down south, inspired by the food we ate. At home, the fridge was basically empty, but the freezer and pantry were not! And we came home to a bumper crop of cherry tomatoes waiting for us on the vine. I whipped up this classic southern dish with what was on hand, and oh boy - was it ever good. 1/2 red onion, diced 1 carrot, peeled and diced 2 stalks celery, diced 1 link Andouille sausage (1/4 lb), diced 1-1/4 cup long grain rice (I used Jasmine) 2 cups chicken broth 1 tsp favorite Cajun seasoning mix 1 can black beans, rinsed and drained 1/2 cup frozen petite peas, defrosted 1/2 lb large shrimp, peeled, deveined and cut in half at the waist 2 Tbsp butter plus 1 Tbsp olive oil 1 pint cherry tomatoes, halved 2 cloves garlic, minced 1/2 tsp crushed red pepper flakes 1 Tbsp fresh thyme leaves, chopped 1/2 cup fresh parsley, minced Sauté the onion, carrot and celery in a dash of olive oil in a wide, shallow skillet (use one that has a tight fitting lid). ...