Shrimp and Andouille Sausage Jambalaya

Ingredients

• Shrimp Stock (makes 4 cups):
• Shells from 1-2 pounds shrimp (about 4 cups)
• ½ onion, sliced
• 1 carrot, sliced
• 4½ cups water
• Jambalaya:
• 2 tablespoons olive oil
• 2 cups diced onion
• 2 cups diced bell pepper
• 1 pound andouille chicken sausage, thinly sliced
• Salt and pepper
• 2 cups white rice
• 2 tablespoons minced garlic
• ½ teaspoon smoked paprika
• 2 teaspoons fresh thyme leaves
• 2 cups chopped tomatoes
• 1 cup sliced okra
• 4 cups shrimp stock (recipe above)
• 1 pound shrimp, peeled and deveined
• ½ cup chopped fresh parsley