Creole Jambalaya

1/2 lb. jumbo shrimp, deveined and shells removed
1 tbsp. olive oil
1/2 tbsp. Creole seasoning + 1 tsp.
3 tbsp. butter
1/2 yellow onion, minced
1 green bell pepper, chopped
10 oz. Andouille sausage, sliced into rounds
1 c. fire roasted tomatoes
1 tsp salt
1/2 tsp. black pepper
1 tsp. dried oregano
1/2 tsp. dried red pepper flake
1 c. long grain rice
2. c. chicken stock

Season shrimp with olive oil and Creole seasoning. Melt butter in large skillet over medium high heat. Blacken shrimp by placing in hot pan and allowing to cook 5 minutes per side. Remove from pan and set aside. 

Add onion and pepper and saute until onion has become transluscent 3 minutes. 

Add andouille sausage and brown on both sides. Stir in tomatoes and season with salt, pepper, oregano, red pepper, and remaining tsp of Creole seasoning. Allow to cook for 5 minutes.

Add in rice and chicken stock, bring to a boil. Reduce to medium low, cover, and let simmer for 20-25 minutes, or until rice has been cooked soft and liquid is absorbed. 

Place shrimp back in the mixture and stir gently. Allow to warm back up, about a minute, before serving. 

Pairs well with: rose wine or reisling.