Andouille Sausage Jambalaya With Shrimp

• 1 pound andouille sausage, sliced
• 1 tablespoon canola oil
• 2 (8-oz.) packages prechopped onion, celery, and bell pepper mix
• 4 garlic cloves, minced
• 1 tablespoon Creole seasoning
• 1 teaspoon dried thyme
• 2 (14.5-oz.) cans fire-roasted diced tomatoes
• 2 cups chicken broth
• 2 (3.5-oz.) packages boil-in-bag rice
• 1 pound medium-size raw shrimp, peeled and deveined
• Chopped fresh parsley
• Sliced green onions
• Hot sauce (optional)

1. Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.
2. Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Saute 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.
3. Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.
4. We tested with Swanson 100% Natural Chicken Broth.

sausage, canola oil, onion, garlic, creole seasoning, thyme, tomatoes, chicken broth, boil, shrimp, fresh parsley, green onions, sauce

Taken from www.myrecipes.com/recipe/andouille-sausage-jambalaya-shrimp (may not work)