Shrimp and Sausage Jambalaya

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz andouille sausage, sliced
• 2 tbsp vegetable oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 1/2 cups long-grain rice
• 2 1/2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1/2 tsp dried thyme
• 2 green onions, sliced, for garnish

Instructions

1. 1Heat the oil in a large pot or Dutch oven over medium heat and brown the sausage for 4 to 5 minutes, then remove and set aside.
2. 2Add the onion, bell pepper, and celery to the pot and cook for 5 to 6 minutes until softened.
3. 3Stir in the garlic and cook for 1 minute, then add the diced tomatoes, rice, Cajun seasoning, and thyme.
4. 4Pour in the chicken broth and the browned sausage, bring to a boil, then reduce the heat to low and cover.
5. 5Simmer for 20 to 25 minutes, until the rice is tender and most of the liquid is absorbed.
6. 6Stir in the shrimp, cover, and cook for another 5 to 6 minutes, until the shrimp are pink and opaque throughout.
7. 7Garnish with green onions and serve hot.

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