Shrimp & Andouille Sausage Jambalaya - cooking recipe

Ingredients

3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons margarine
8 ounces andouille sausages, sliced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (10 1/2 ounce) can beef broth
1 cup uncooked long-grain rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 lbs fresh jumbo shrimp, peeled and deveined
1 tablespoon chopped fresh parsley

Preparation

In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
Add the next 9 ingredients; bring to a boil.
Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.