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Ingredients
US|METRIC
5 SERVINGS
- 13.5 oz. Johnsonville® Andouille Sausage (13.5 oucnes, cut into 1/2-inch slices)
- 1 Tbsp. Pompeian OlivExtra® Premium oil blend
- 14.5 oz. Red Gold® diced tomatoes (1 can)
- 1 onion (chopped)
- 1 Tbsp. Gourmet Garden garlic
- 2 bay leaves
- 2 tsp. ground cumin
- 1 1/2 tsp. Gourmet Garden Oregano
- 2 Tbsp. cider vinegar
- 0salt (to taste)
- 2 lb. large shrimp (31-35 count per pound, peeled and deveined)
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Directions
- In a large skillet, heat oil over medium heat and sauté sausage slices until brown on both sides; set aside.
- In a large saucepan, combine tomatoes, onion, garlic, bay leaves, cumin, oregano and vinegar.
- Bring to a boil, cover, lower heat and simmer for 10-15 minutes.
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