Instructions

1. Heat the oil in a large, non-stick pan and gently fry the onions, bell pepper, and celery for a few minutes. Add the garlic, sausage, and Cajun spice. Continue to cook until the onions partially caramelize, stirring continuously (do not burn the garlic).
2. Add the tomatoes and chicken broth. Bring the mixture to a boil, then reduce to a low simmer (partially covered with a lid) for 1 hour. Check on the mixture regularly and stir to avoid any mixture sticking to the bottom.
3. Remove the lid and cook uncovered for another 20-30 minutes until the mixture thickens.
4. Add the shrimp to the pan. (They will not take long to cook through.) Remove the pan from the heat once the shrimp turns pink.
5. Divide between four warm bowls and garnish with chopped parsley.