Shrimp & Sausage Jambalaya

Serves: 6-8
Prep time: 15 minutes
Cook time: 1 hour

1 Tablespoon vegetable oil
1 pound andouille sausage cut into 1/4 inch slices
1 Tablespoon butter
1 onion medium diced
1 celery stalk medium diced
1/2 cup red pepper medium diced
4 cloves garlic minced
1 Serrano chili finely chopped
1 teaspoon cumin
1 teaspoon oregano
1 bay leaf
1 (28-ounce) can of crushed tomatoes
2 cup long grain rice, rinsed
3 cups hot chicken broth
1 pound large raw shrimp, peeled and deveined (31/40)
1 bunch parsley finely chopped
lemon wedges to serve

Heat oil in a large cast iron skillet, add sausage and cook on medium heat for about 5 minutes. Remove sausage and set aside. Melt butter in skillet and add onion and celery, cook while stirring for 2 minutes then add peppers, garlic. Saute for one minute then add cumin, oregano, bay leaf and tomatoes. Bring to a simmer and add rice and broth. Stir well and once simmering, reduce heat to low, cover and let cook for 45 minutes. Stir in shrimp and half the parsley, cover and cook for another 6 minutes until shrimp is cook through. Top with remaining parsley and serve family style with lemon wedges.