Cajun Shrimp Stew

• 13 1/2 ounces Johnsonville(R) Andouille Sausage 13.5 oucnes, cut into 1/2-inch slices
• 1 tablespoon Pompeian OlivExtra(R) Premium oil blend
• 14 1/2 ounces Red Gold(R) diced tomatoes 1 can
• 1 onion chopped
• 1 tablespoon Gourmet Garden garlic
• 2 bay leaves
• 2 teaspoons ground cumin
• 1 1/2 teaspoons Gourmet Garden Oregano
• 2 tablespoons cider vinegar
• salt to taste
• 2 pounds large shrimp 31-35 count per pound, peeled and deveined

1. In a large skillet, heat oil over medium heat and saute sausage slices until brown on both sides; set aside.
2. In a large saucepan, combine tomatoes, onion, garlic, bay leaves, cumin, oregano and vinegar.
3. Bring to a boil, cover, lower heat and simmer for 10-15 minutes.
4. Salt and pepper to taste.
5. Add shrimp and sausage; simmer, covered, until shrimp are opaque and pink, 3 to 5 minutes.
6. Discard bay leaves and serve.

sausage, oil blend, red gold, onion, garlic, bay leaves, ground cumin, oregano, cider vinegar, salt, shrimp

Taken from www.yummly.com/recipe/Cajun-Shrimp-Stew-514804 (may not work)