Ingredients:

• 2 T olive oil
• 4 Cajun style andouille sausage links, chopped
• ½ lb. Jumbo Shrimp peeled, deveined, and chopped
• 1 t Cajun seasoning
• 1 small onion, diced
• 2 stalks celery, diced
• 1 green bell pepper diced
• 2 clv garlic, finely chopped
• 1 15-ounce can of red beans or kidney beans drained and rinsed
• 1/4 c roasted canned red peppers or pimentos, chopped
• 1 c tomato sauce
• 15oz chicken stock
• 1 Bunch Scallions finely sliced

Instructions

Heat the olive oil in a large skillet and the sauté sausage, Cajun seasoning, onion, celery, green peppers, and garlic over medium heat for 5 minutes.

Add the red peppers, beans, tomato sauce and chicken stock. Simmer 10 minutes.

Add Shrimp and cover pan with lid and turn to medium low for 4 more minutes Serve the mixture over cooked rice. Top with Scallions

Ray Sheehan BBQ Buddha