• 2 tablespoons vegetable or olive oil
• 1 pound cajun or andouille sausage, sliced into 1/4-inch rounds
• 1 large onion, diced
• 1 large bell pepper, seeded and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (15-ounce) can Red Gold Crushed Tomatoes
• 1 (14.5-ounce) can Red Gold Diced Tomatoes
• 1 teaspoon Creole seasoning (or more)
• 2 cups parboiled or converted rice
• sliced green onions for garnish, optional
• 1 pound large shrimp, peeled and deveined

1. Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
2. Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender – about 5 minutes. Add the garlic and cook for about 1 minute.
3. Add the broth, Crushed Tomatoes, and Diced Tomatoes. Add the Creole Seasoning Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook for about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.

Recipe courtesy of https://southernbite.com/one-pot-sausage-and-shrimp-jambalaya/