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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | cup, chopped | Onion, course chopped | 1 | medium (2-1/2" dia) | green bell pepper, coursely chopped | 3 | stalks large (11"-12" long) | celery, coursely chopped | 3 | medium slices (packed 20/lb) | bacon, chopped | 2 | tablespoons | olive oil | 1/2 | cup pieces | Mushrooms | 1/2 | cups | Artichokes, jars or cans (Marinated) | 4 | servings 2 oz | Sausage, turkey, hot, smoked (Andouille) | 16 | ounces | diced tomatoes (1/2 - 28 oz can) | 1/2 | cup | chicken broth (10.5 ounce can) | 1 | cup | rice cooked | 16 | ounces | shrimp, shelled and deveined | 3 | tablespoons | parsley, minced fresh |
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Steps
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Sequence
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Step
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| | 1 | Saute onion, bell pepper, celery, and bacon in olive oil. | | 2 | Add chopped sausage and cook until sausage starts to brown and veges are soft. | | 3 | Add diced tomatoes with liquid and chopped mushrooms and cajun seasoning to taste. | | 4 | Add chicken broth and marinated artichoke hearts. Simmer for 5 minutes. | | 5 | Stir and add chopped fresh parsley. Simmer for 5 more minutes. | | 6 | Add shrimp and cooked rice. Stir and mix all together. Cook until shrimp are done, about 5 minutes. |
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