Cajun Shrimp & Andouille Skillet Dinner

1 tablespoon of olive oil

1 red onion diced

2 cloves of garlic minced

4 Andouille sausage links sliced

1 green bell pepper diced

1 yellow bell pepper diced

1 orange bell pepper diced

2 tablespoons of Cajun seasoning

5 plum tomatoes diced

24 extra-large of shrimp peeled and deveined

2 cups of cooked rice

2 tablespoons of chopped fresh parsley

1. In a Circulon Ultimum 12" skillet, place the olive oil, diced red onion, minced garlic, and Andouille sausage in the skillet. Cook on medium-high heat for 5 minutes, stirring occasionally.
2. Add in the diced bell pepper and Cajun seasoning. Mix well and cook with the lid on for 5 additional minutes.
3. Once the peppers begin to soften, add in the plum tomatoes, mix well and reduce the heat to medium. Cook for 5 minutes with the lid off. Then add in the shrimp and cook for 5 minutes with the lid on.
4. Divide the rice between 4 plates, then divide the Cajun shrimp and Andouille sausage between the plates. Top each plate with minced fresh parsley, enjoy immediately.