1 pkg (1 1/4 lb) hot Scott Pete Polish Sausage cut into 1-inch slices (6)
1 onion, diced
2 stalks celery, diced
1 red pepper, diced
2 jalapeño peppers, seeded and diced
2 cloves garlic, minced
4 tsp Cajun seasoning
1/4 tsp each salt and pepper
2 cups sodium-reduced chicken broth
1 can (14 oz) diced tomatoes
3 tbsp tomato paste
2 bay leaves
1 1/2 cups long-grain white rice
2 tbsp butter, cubed
1 lb peeled deveined large shrimp, tail removed
2 tbsp finely chopped fresh parsley
Lemon wedges, for serving
Directions
1In a slow cooker, combine sausages, onion, celery, red pepper, jalapeño, garlic, Cajun seasoning, salt and pepper. Stir in broth, tomatoes, tomato paste and bay leaves.
2Cover and cook on High for 2 to 2 1/2 hours or until vegetables are softened.
3Stir in rice; cover and cook on High for 30 to 40 minutes or until rice is tender and most of the liquid is absorbed. Stir in butter.
4Stir in shrimp; cover and cook on Low for 12 to 15 minutes or until shrimp and sausages are cooked through. Remove bay leaves. Sprinkle with parsley. Serve with lemon wedges.
5Tip: Serve with Louisiana-style hot sauce if desired.
