Andouille Sausage Jambalaya with Shrimp

This quick and easy recipe is perfect to satisfy everyone's palette. If you prep it at the start of your day, you can come home and enjoy this delicious and savory dish.

Prep Time:15 minutes

Cook Time: 4 hours and 40 minutes (slow cooker)

Yield: 8 - 10 servings

Ingredients

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.

Recipe from myrecipes.com

Andouille Sausage Jambalaya with Shrimp

Ingredients

Instructions

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