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Ingredients
  • 2 tablespoons Olive Oil
  • 12 ounces Andouille Sausage cut into ¼-inch-thick slices
  • 1 medium Onion chopped
  • 1 medium Green Bell Pepper seeded and chopped
  • 1 medium stalk Celery chopped
  • 3 Garlic Cloves diced
  • 2 teaspoons Cajun Seasoning
  • ¼ teaspoon ground Thyme
  • 1 cup Long-Grain White Rice
  • 1 14.5-ounce can Diced Tomatoes undrained
  • 1 ½ cups Low-Sodium Chicken Stock
  • ½ teaspoon Kosher Salt
  • 12 ounces medium Cooked Shrimp (41 to 60 count)
  • 4 Scallions thinly sliced
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