1 small red bell pepper, chopped
1 ear of corn, kernels removed
3 andouille sausages, sliced
1 small yellow onion, chopped
4 stalks of celery, chopped
1 cup of white rice
1 pound of shrimp, peeled and deveined
4-5 cloves of garlic, minced
2 cans of Rotel, with juice
3 cans of diced tomatoes
In a large Dutch oven, heat olive oil over medium-high heat.
Add sliced sausage and cook until browned. Remove and set aside.
In the same pot, add bell pepper, onion, celery, and garlic. Season with Cajun seasoning and sauté until vegetables are tender, for about 5-10 minutes.
Add the cooked sausage, corn, diced tomatoes, and Rotel to the pot. Bring the mixture to a simmer and let it cook for 15-20 minutes.
Add the peeled shrimp to the pot and cook for 3 minutes, or until the shrimp turn pink and are cooked through.
Serve the shrimp and sausage mixture over cooked rice and garnish with hot sauce, if desired.