1 lb andouille sausage, sliced
1 Tbsp canola oil
2 8 oz. pkg pre-chopped onion, celery, and bell pepper mix (or cut your own from fresh
4 cloves garlic, minced
1 Tbsp Creole seasoning
1 tsp dried thyme
2 14.5 oz. cans fire-roasted diced tomatoes
2 C chicken broth
2 3.5 oz. pkg boil-in-bag rice
1 lb medium-size raw shrimp, peeled and deveined
fresh parsley, Chopped
green onions, Sliced
In a large skillet, over medium-high heat, add oil and sausage. Stirring often, cook for 5 minutes or until browned.
Remove sausage with a slotted spoon or tongs. Reserve drippings in skillet.
Drain sausage on paper towels. Place in a 5 qt. crock pot.
Add onion, celery, bell pepper, garlic, Creole seasoning, and thyme, to hot drippings.
Sauté for 5 minutes, or until vegetables begin to soften.
Place in crock pot. Stir in tomatoes and chicken broth. Cook on low for 4 hours.
Cook rice according to package directions.
Stir cooked rice and shrimp into sausage mixture in crock pot. Cook on high for 15 minutes, or until shrimp turns pink.
Top with parsley, green onions, and hot sauce.