Shrimp & Andouille Sausage Jambalaya
2 cups cooked rice
1 lb. Andouille sausage, sliced
1/2 lb. large shrimp, de-veined
3 Tbsp. all-purpose flour
2 cups chicken stock
2 cloves garlic, minced
1 lb. ripe Roma tomato concasse
2 green peppers, chopped
1 stalk celery, chopped
2 onions, chopped
1 Tbsp. fresh Italian parsley, chopped
1/4 cup dry white wine
1/2 tsp. freshly ground pepper
1/4 cup vegetable oil
1 tsp. salt
1 tsp. Creole seasoning
Heat oil in large skillet. Add onions, celery, peppers, garlic, sausage and Creole seasoning. Cook for 15 minutes.
Deglaze pan with wine and cook for a few more minutes. Add tomatoes and cook for 10 more minutes.
Stir flour in and brown to create a roux slowly while whisking add stock and heat. Add shrimp and half of the parsley.
Season with salt and pepper. Toss with rice and cook a few minutes. Serve with a sprinkle of parsley.