Shrimp Andouille Sausage Jambalaya
Ingredients
- 3⁄4 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped green bell pepper
- 2 garlic cloves, minced
- 2 tablespoons butter or 2 tablespoons margarine
- 8 ounces andouille sausages, sliced
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 1 (10 1/2 ounce) can beef broth
- 1 cup uncooked long-grain rice
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon black pepper
- 1 1⁄2 lbs fresh jumbo shrimp, peeled and deveined
- 1 tablespoon chopped fresh parsley
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