INGREDIENTS
3 tbsp
vegetable oil
12 ozs
andouille sausage
1 medium
onion
1
bell pepper
2 ribs
celery
4
garlic cloves
2
ears of corn
2 cups
rice
1 tbsp
oregano
1 tbsp
thyme
2 1/2 tsp
paprika
2 tsp
chile powder
2 tsp
cumin
15 ozs
canned tomatoes
3 1/2 cups
chicken stock
1 lb
shrimp
1 serving
garnish-fresh thyme