Skillet Shrimp Jambalaya

Skillet Shrimp Jambalaya

1 pound andouille or smoked sausage, sliced into pieces
1 green pepper, diced
1 cup diced onion
1 cup diced celery
1 cup diced green pepper
3 cloves garlic, minced
1 tablespoon Cajun seasoning (or a bit more if you like it spicy)
2 (15 oz) cans diced tomatoes, with juice
2 cups chicken stock
1 1/2 cups converted white rice
1 pound uncooked and peeled shrimp
1/4 cup chopped Italian parsley or scallions

In a large deep skillet with a lid, brown sausage. Add onions, celery and green peppers and sauté for a few minutes. Add garlic and cook another 30 seconds. Add cajun seasoning, tomatoes, stock and rice. Bring to a boil, turn down heat put lid on pan and simmer on medium heat for 10 to 15 minutes. Add shrimp and place lid back on skillet and cook until a liquid absorbed and rice and shrimp are cooked. Serve with chopped parsley or scallions on top.

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