Creole Shrimp and Sausage Skillet

Ingredients

• 1¼ lb shrimp, peeled and deveined
• 12 oz Andouille sausage
• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• 3 clove garlic
• 14½ oz diced tomatoes
• ½ cup chicken broth
• 2 tbsp Creole seasoning
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped (optional)
• 3 cup cooked white rice (optional)

Steps

1. Slice the Andouille sausage into 1/2-inch rounds. Dice the onion, green bell pepper, and celery. Mince the garlic.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and cook until browned, about 5-7 minutes. Remove sausage and set aside, leaving rendered fat in the skillet.
3. Add onion, bell pepper, and celery to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic, Creole seasoning, and smoked paprika (and cayenne if using); cook for 1 minute more until fragrant.
4. Stir in the diced tomatoes (undrained) and chicken broth. Bring to a simmer, then return the cooked sausage to the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes to allow flavors to meld.
5. Stir in the shrimp, cover, and cook for 3-5 minutes, or until the shrimp are pink and opaque.
6. Garnish with fresh parsley, if desired. Serve immediately, ideally over cooked white rice.