INGREDIENTS

1 tablespoon olive oil

1 red onion, diced

2 cloves garlic, minced

4 Andouille sausage links, sliced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

2 tablespoon Cajun seasoning

5 plum tomatoes, diced

24 extra-large shrimp, peeled and deveined

2 cups cooked rice

2 tablespoons chopped fresh parsley 

DIRECTIONS

1. In a Sauté Pan, place the olive oil, diced red onion, minced garlic, and Andouille sausage in the skillet. Cook on medium-high heat for 5 minutes, stirring occasionally. 

2. Add in the diced bell pepper and Cajun seasoning. Mix well and cook with the lid on for 5 additional minutes. 

3. Once the peppers begin to soften, add in the plum tomatoes, mix well and reduce the heat to medium. Cook for 5 minutes with the lid off. Then add in the shrimp and cook for 5 minutes with the lid on. 

4. Divide the rice between 4 plates, then divide the Cajun shrimp and Andouille sausage between the plates. Top each plate with minced fresh parsley, enjoy immediately. 

Note: The key to making this quick cooking dinner is cutting all the vegetables and sausage in advance before you begin to cook.