Name: Shrimp-Andouille Creole
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 5 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
Ingredients: Cooking spray; 5 ounces andouille sausage, sliced into 1/4-inch-thick slices; ½ cup thinly sliced celery; 2 garlic cloves, minced; 1 (14.5-ounce) can diced tomatoes with green peppers and onions, un-drained; 1 (5.5-ounce) can spicy tomato juice (such as V-8); 8 ounces frozen peppers and onions, thawed; 1 cup frozen okra; ½ teaspoon dried thyme; 1 bay leaf; 2 teaspoons Worcestershire sauce; 1 teaspoon hot sauce; 1 ¼ pounds medium shrimp, peeled and deveined; 2 ½ cups hot cooked rice; 2 tablespoons chopped fresh parsley

Heat a large Dutch oven coated with cooking spray over medium heat. Add sausage; cook 5 minutes or until lightly browned. Remove from pan. Add celery to drippings; cook 3 minutes. Add garlic; sauté 30 seconds.

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Shrimp-Andouille Creole

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