Simple Shrimp Creole

• 13 1/2 ounces Johnsonville(R) Andouille Sausage 1 package, cut int 1/2-inch slices
• 1 tablespoon Pompeian OlivExtra(R) Premium oil blend
• 1 onion chopped
• 1 green pepper chopped
• 4 stalks celery thinly sliced
• 1 tablespoon Gourmet Garden garlic
• 2 cups chicken broth
• 28 ounces Tuttorosso(R) diced tomatoes 1 can
• 10 ounces frozen whole kernel corn 1 package, thawed
• 1 tablespoon brown sugar
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds uncooked large shrimp 31-35 count per pound, peeled and deveined
• salt to taste

1. In a Dutch oven, heat oil over medium heat and saute sausage slices until brown on both sides.
2. Remove sausage and keep warm.
3. Add onion, green pepper and celery; cook until tender.
4. Add garlic, broth, tomatoes, corn, sugar and cayenne pepper; bring to a boil.
5. Reduce heat; cover and simmer for 10 to 12 minutes.
6. Add shrimp and sausage; simmer, covered, until shrimp are opaque and pink, 3 to 5 minutes.

sausage, oil blend, onion, green pepper, stalks celery, garlic, chicken broth, tomatoes, kernel corn, brown sugar, cayenne pepper, shrimp, salt

Taken from www.yummly.com/recipe/Simple-Shrimp-Creole-514775 (may not work)