Simple Shrimp Creole - cooking recipe

Ingredients

1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/2-inch slices
1 tablespoon olive oil
1 large onion, chopped
1 large green pepper, chopped
4 celery ribs, thinly sliced
1 tablespoon minced garlic
2 cups chicken broth
1 (28 ounce) can diced tomatoes
1 (10 ounce) package frozen whole kernel corn, thawed
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1 1/2 lbs uncooked large shrimp, peeled and deveined (31-35 count per pound)
salt and pepper

Preparation

In a Dutch oven, heat oil over medium heat and saute sausage slices until brown on both sides.
Remove sausage and keep warm.
Add onion, green pepper and celery; cook until tender.
Add garlic, broth, tomatoes, corn, sugar and cayenne pepper; bring to a boil.
Reduce heat; cover and simmer for 10 to 12 minutes.
Add shrimp and sausage; simmer, covered, until shrimp are opaque and pink, 3 to 5 minutes.