In a small bowl, toss peeled shrimp with 2 teaspoons creole
seasoning. Heat olive oil in a 3 quart pot with tight fitting lid.
Remove sausage from casing and add to pot. Break up with a
spoon and cook for about 5 minutes, over medium heat, until
sausage is nearly cooked through. (If using cooked sausage,
slice it into ½-inch thick half circles and lightly brown it in the
pot). Add rice and remaining 1 teaspoon Creole seasoning to
sausage in pot and stir occasionally for 2-3 minutes until most
of rice is opaque. Stir in salsa and chicken broth. Increase heat
to medium-high and bring to a boil. Stir once when it comes to a
boil and reduce heat to low.
Cover and cook for 20 minutes. Gently stir shrimp into the top
layer of rice and continue cooking for about 5 minutes until rice
is tender and liquid is absorbed.
Spoon into bowls and serve with your favorite hot sauce.
Creole Seasoning – Mix ingredients in small airtight bowl.