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.
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.
Step 3: Cover and cook on low for 4 hours.
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.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.