Andouille Sausage Jambalaya with Shrimp

Spicy Andouille Sausage, Shrimp, Creole seasonings in an awesome onion, celery, bell pepper tomato broth. Just serve over rice.

1 pound andouille sausage, sliced

1 tablespoon canola oil

2 (8-oz.) packages prechopped onion, celery, and bell pepper mix

4 garlic cloves, minced

1 tablespoon Creole seasoning

1 teaspoon dried thyme

2 (14.5-oz.) cans fire-roasted diced tomatoes

2 cups chicken broth

2 (3.5-oz.) packages boil-in-bag rice

1 pound medium-size raw shrimp, peeled and deveined

Chopped fresh parsley

Sliced green onions

Hot sauce (optional)

1. Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.

2. Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.

3. Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.

Note:

Tested with Swanson 100% Natural Chicken Broth.

Southern Living

JANUARY 2016

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