Shrimp and Andouille Sausage Jambalaya Rice Bowl

Ingredients

• Andouille sausage (8 ounces, sliced)
• Shrimp (1 pound, peeled and deveined)
• Long grain rice (1 cup)
• Chicken broth (2 cups)
• Diced tomatoes (1 can (14.5 ounces))
• Cajun seasoning (2 tablespoons)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Bell pepper (1, diced (red or green))
• Onion (1, diced)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Green onions (1/4 cup, sliced (for garnish))
• Salt (to taste)
• Pepper (to taste)

Instructions

1. In a large skillet, cook the sliced Andouille sausage over medium heat until browned, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the shrimp and cook until they turn pink and are cooked through, approximately 3-4 minutes. Remove from the skillet and set aside.
3. Add the diced onion, bell pepper, celery, and minced garlic to the skillet. Sauté until the vegetables are tender, about 5 minutes.
4. Stir in the Cajun seasoning, diced tomatoes (with their juices), and chicken broth. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Add the cooked sausage and shrimp back to the skillet, stirring to combine. Cook for an additional 5 minutes to heat through.
6. Meanwhile, cook the long grain rice according to package instructions.
7. To serve, divide the cooked rice among 4 bowls. Top each bowl with the jambalaya mixture.
8. Garnish with sliced green onions and chopped fresh parsley. Season with salt and pepper to taste.