1 package (13.5 ounces) Johnsonville Andouille Rope Sausage, cut into bias-slice pieces
1/2 cup butter
1-1/2 cups chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
8 cloves garlic, chopped
2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
3 tablespoons Creole or Cajun seasoning, divided
2 bay leaves
1 can (28 ounces) crushed tomatoes
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce
4 tablespoons water
2 tablespoons flour
2 pounds (16/20 count per pound) uncooked shrimp, headless, peeled and deveined
4-1/2 cups cooked long grain converted rice, for serving
1/3 cup chopped green onions
1/4 cup chopped Italian parsley
In a large saucepan, cook and stir sausage and onion in butter over medium heat for about 4 minutes. Add bell pepper and celery, cook and stir until tender, about 3 minutes.
Add garlic, cook and stir until fragrant, about 1 minute.
Add salt, cayenne pepper and 2 tablespoons Creole or Cajun seasoning, bay leaves, tomatoes, Worcestershire and hot sauce. Stir thoroughly. Heat to a boil.
In a small bowl, combine water with flour, stirring to remove lumps of flour. Add flour mixture to sausage mixture, stirring to combine and thicken mixture. Reduce heat and simmer uncovered for about 10 minutes.
Season shrimp with remaining seasoning. Add shrimp to pan, stir to combine and bring to a boil. Reduce heat, cover and cook until shrimp are pink; about 5 minutes.
Serve with rice. Garnish with green onions and parsley.