Creole Sausage and Shrimp

By carvalhohm

Ingredients

• 1 large onion, chopped
• 1 green pepper, cored, seeded and chopped
• 2 ribs celery, sliced
• 2 large carrots, peeled and diced
• 4 cloves garlic, chopped
• 1 can (14 1/2 ounces) no-salt-added diced tomatoes
• 3/4 cup reduced-sodium chicken broth
• 2 teaspoons Creole seasoning
• 3 jalapeno-flavored fully cooked chicken sausages from a 12-ounce package (such as Aidells), sliced into 1/2-inch-thick coins
• 1 package (10 ounces) frozen corn, thawed
• 1 tablespoon tomato paste
• 1 pound raw, cleaned and deveined large shrimp
• 3 cups cooked brown rice

Preparation

Step 1

1. Coat slow cooker bowl with nonstick cooking spray. Place onion, green pepper, celery, carrots, garlic, tomatoes, broth and Creole seasoning in bowl; stir to combine. Mix in sausage and corn.

2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in tomato paste and shrimp; cook until shrimp is just cooked through, about 5 to 7 minutes.

3. Serve over cooked brown rice.