Andouille Sausage Jambalaya with Shrimp

Name: Andouille Sausage Jambalaya with Shrimp
Yield: Makes 8 to 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)

Andouille Sausage Jambalaya with Shrimp was pinched from <a href="http://www.myrecipes.com/recipe/andouille-sausage-jambalaya-shrimp" target="_blank">www.myrecipes.com.</a>

"Traditionally, rice is cooked in the jambalaya liquid, but for this flavorful slow-cooker version, it's best to stir in the cooked rice at the end...."

INGREDIENTS

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1 pound andouille sausage, sliced

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1 tablespoon canola oil

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

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4 garlic cloves, minced

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1 tablespoon Creole seasoning

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1 teaspoon dried thyme

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

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2 cups chicken broth

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

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1 pound medium-size raw shrimp, peeled and deveined

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Chopped fresh parsley

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Sliced green onions

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Hot sauce (optional)

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