Shrimp-Andouille Creole

• 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

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; saute 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.

cooking spray, andouille sausage, celery, garlic, tomatoes, tomato juice, peppers, frozen okra, thyme, bay leaf, worcestershire sauce, hot sauce, shrimp, rice, parsley

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