Shrimp & Adouille Sausage Jambalaya
1 pound large cooked, peeled, and deveined shrimp with tails off
� pound of Andouille Sausage
� cup butter
� cup flour
1 28oz can of whole tomatoes with juice
1 pound of frozen gumbo veggies (or any veggies like corn, onions, celery, bell pepper, okra)
2 Tbls. of William�s Cajun Spice (available at The Outdoor Chef) or Tony Chachere�s Creole Seasoning
1 Tbls. Sugar
3-4 cups of cooked rice
French or Sourdough Bread
In a large saucepan, melt � cup of butter over medium heat. Mix flour and stir until dissolved and mixture begins to thicken. Add tomatoes and their juice and break up. Bring to boil. Add veggies and sausage. Bring to boil and then reduce heat to simmer for 20 minutes. Add shrimp and heat for an addition 10 minutes.
Serve over rice and with bread.