Shrimp Gumbo

Ingredients

• 1.5 tablespoons olive oil
• 1 medium onion , chopped
• 1 green bell pepper , seeded and chopped
• 1 jalapeno pepper , Optional
• 3 cloves garlic , minced
• 2 cans Mexican-style stewed tomatoes , 14.5 ounce
• 2.33 cups chicken broth
• 1 package uncooked long grain and wild rice mix , 6 ounce
• 1 package fully cooked hot Italian sausage , 12 ounce
• 1 pound raw small shrimp , shelled and deveined

Instructions

1. 1

   Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.

2. 2

   Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.

3. 3

   Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.