INGREDIENTS
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1 tablespoon canola oil
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4 links andouille sausage, diced
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2 medium bell peppers, green and orange
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1 medium onion, diced
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2 cups okra, diced
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1 28-ounce can diced tomatoes
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2 teaspoons oregano
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2 teaspoons cajun creole seasoning
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1 teaspoon hot sauce
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2 bay leaves
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1/2 teaspoon dried thyme
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2 cups long grain rice
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2 1/2 cups chicken broth
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1 pound shrimp, peeled and deveined
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fresh parsley, for garnish