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2 tablespoons vegetable oil
2 onions - chopped
12 garlic cloves - minced
1 1/3 cups white rice
3 cups chicken broth - low sodium
14 1/2 ounces can no-salt-added diced tomatoes
2 links andouille sausage
1 tablespoon creole seasoning
2 teaspoons thyme - minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper - less if desired
1/4 teaspoon ground white pepper
1 pound shrimp - medium size, peeled and deveined
1 tablespoon chopped fresh parsley
In a large nonstick saucepan, heat the oil. Saute the onions and garlic until softened, about 5 minutes.
Add the rice, stirring to coat, about 1 minute.
Stir in the broth, tomatoes, sausage, creole seasoning, thyme, salt, cayenne and pepper; bring to a boil.
Reduce the heat and simmer, covered, 25 minutes; add the shrimp and cook until the rice is soft, 5-10 minutes longer.
Garnish with parsley.
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