Creole Jambalaya Soup Recipe | Kitchen Basics

Ingredients

• 1 Tbsp. olive oil
• 1 pkg. (12 to 14 oz.) andouille sausage, cut into 1/2-inch thick rounds
• 1 lb. frozen large raw shrimp (31 count), peeled and deveined, thawed
• 2 Tbsp. Creole seasoning with salt, divided
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 cups uncooked long-grain white rice
• 2 Tbsp. Take Root Organics® Tomato Paste
• 1 can (28 oz.) Take Root Organics® Diced Tomatoes, not drained
• 2 3/4 cups Kitchen Basics® Original Seafood Stock
• Thinly sliced green onions
• Hot sauce