Ingredients
-
3/4 cup chopped onion
-
1/2 cup chopped celery
-
2 garlic cloves, minced
-
2 tablespoons butter or 2 tablespoons margarine
-
2 (14 1/2 ounce) cans diced tomatoes, undrained
-
1 (10 1/2 ounce) can beef broth
-
1 cup water
-
1 teaspoon sugar
-
1 teaspoon dried thyme
-
1/2 teaspoon chili powder
-
1/2 teaspoon black pepper
-
1 1/2 lbs fresh jumbo shrimp, peeled and deveined
-
1 tablespoon chopped fresh parsley
-
1/2 cup chopped green bell pepper
-
1 cup uncooked long-grain rice
-
8 ounces andouille sausages, sliced
Instructions
- In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
- Add the next 9 ingredients; bring to a boil.
- Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
- Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.