Jambalaya Soup with Shrimp and Andouille Recipe

Ingredients

• 2 Tbsp Extra virgin olive oil
• ½ Cup Diced red bell pepper
• ½ Cup Diced green bell pepper
• ½ Cup Diced celery
• ½ Cup Diced onion
• 4 Minced garlic cloves
• 1 Tbsp Cajun seasoning
• 2 Cups Aneto Fish Broth
• 28oz Crusted tomatoes
• 2 Bay leaves
• 1 lb Large shrimp
• 8oz Sliced andouille sausage
• Salt
• Pepper
• 2 Cups Cooked Matiz paella rice
• 2-4 Tbsp Chopped scallions