Prep Time: 10 mins
Cook Time: 35 mins
Servings: 6

Ingredients

2 tablespoons vegetable or olive oil
1 pound Cajun or andouille sausage, sliced into 1/4-inch rounds
1 large onion, diced
1 large bell pepper, seeded and diced
2 ribs celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
1 teaspoon Creole seasoning (or more to taste)
2 cups parboiled or converted rice
1 pound large shrimp, peeled and deveined
Sliced green onions (optional)

Instructions

In a stock pot or large Dutch oven on medium-high, heat oil. Add sliced sausage and cook, stirring frequently, until sausage has browned. Use a slotted spoon to move sausage to a plate. Set aside.
Add onion, bell pepper and celery. Cook until vegetables are tender, about 5 minutes. Add garlic and cook about 1 minute. Add broth, crushed tomatoes and diced tomatoes. Add Creole seasoning. Bring to a boil. Stir in rice and browned sausage. Reduce heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add shrimp and cover. Cook 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest about 5 minutes, then stir and serve topped with sliced green onions.