Created by breezermom on March 22, 2020
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.