Shrimp-Andouille Creole

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Oxmoor House


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Cooking spray

5 ounces andouille sausage, sliced into 1/4-inch-thick slices

1/2 cup thinly sliced celery

2 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes with green peppers and onions, un-drained

1 (5.5-ounce) can spicy tomato juice (such as V-8)

8 ounces frozen peppers and onions, thawed

1 cup frozen okra

1/2 teaspoon dried thyme

1 bay leaf

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

1 1/4 pounds medium shrimp, peeled and deveined

2 1/2 cups hot cooked rice

2 tablespoons chopped fresh parsley

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