Ingredients
- 1 pound andouille sausage (sliced)
- 1 tablespoon oil (canola oil)
- 16 ounces frozen mixed vegetables (two packages 8-ounce each frozen celery, onion, bell pepper mix)
- 4 garlic cloves, minced
- 1 tablespoon creole seasoning
- 1 teaspoon dried thyme
- 15 ounces diced tomatoes (fire roasted, 2 cans 14.5-ounce each)
- 2 cups chicken broth
- 7 ounces dry rice (2 packages 3.5 ounce each boil-in-bag rice)
- 1 pound shrimp (medium size shrimp, peeled and deveined)
- For Garnish
- Chopped fresh parsley
- Sliced green onions
- Hot sauce
How to Make
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Step 1: Cook the sausage in hot oil in a large skillet over medium-high heat, stirring often, for 5 minutes or until browned. Remove the sausage from the skillet with a slotted spoon, leaving the drippings in the skillet. Drain the sausage on paper towels, and then place in a 5 quart slow cooker.
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Step 2: Add the onion, celery, and bell pepper mix, garlic, Creole seasoning, and thyme to the hot drippings. Saute for 5 minutes or until the vegetables begin to soften. Place in the slow cooker and stir in the tomatoes and the chicken broth.
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Step 3: Cover and cook on low for 4 hours.
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Step 4: Cook the rice according to the package directions. Stir the cooked rice and the peeled and deveined shrimp into the sausage mixture in the slow cooker; cover and cook on high for 15 minutes or until the shrimp turn pink. Top with the parsley, green onions, and hot sauce if desired.
We hope you enjoy this recipe!
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