Simple Shrimp Creole

By OmenTrance

Ingredients

• 1 package (13.5 ounces) Johnsonville® Andouille Sausage, cut into 1/2-inch slices
• 1 tablespoon Pompeian OlivExtra® Premium Oil Blend
• 1 large onion, chopped
• 1 large green pepper, chopped
• 4 stalks celery, thinly sliced
• 1 tablespoon Gourmet Garden garlic
• 2 cups chicken broth
• 1 can (28 ounces) Tuttorosso® diced tomatoes
• 1 package (10 ounces) frozen whole kernel corn, 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 and pepper to taste

Preparation

Step 1

1 In a Dutch oven, heat oil over medium heat and sauté 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.