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Prep Time: 20 Minutes Cook Time: 32 Minutes |
Ready In: 52 Minutes Servings: 5 |
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Ingredients:
cooking spray |
5 ounces andouille sausage, sliced into 1/4-inch-thick slices |
1/2 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 |
1/2 teaspoon dried thyme |
1 bay leaf |
2 teaspoons worcestershire sauce |
1 teaspoon hot sauce |
1 1/4 pounds medium shrimp, peeled and deveined |
2 1/2 cups hot cooked rice |
2 tablespoons chopped fresh parsley |
Directions:
1. 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.
2. Add sausage, tomatoes, and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cover and simmer 10 minutes. Discard bay leaf. Serve over rice. Sprinkle with parsley.
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