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