Shrimp and Sausage Jambalaya

Ingredients

• 1 lb andouille sausage, thinly sliced
• 3 tablespoons olive oil
• 2/3 cup chopped green pepper
• 2 garlic cloves, minced
• 3/4 cup chopped fresh parsley
• 1 cup chopped celery
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 cups chicken broth
• 1 cup chopped green onion
• 1 1/2 teaspoons thyme
• 2 bay leaves
• 2 teaspoons oregano
• 1 tablespoon creole seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 2 cups converted long grain rice, washed
• 2 lbs raw shrimp, peeled

Directions

1. 1

   In a 4 quart heavy pot, saute sausage, remove with slotted spoon. Add oil to drippings and saute green pepper, garlic, parsley and celery 5 minutes.

2. 2

   Add tomatoes with liquid, broth and onions. If you like a real rich tomato flavor, you can add a can of tomato paste at this time. Stir in spices.

3. 3

   Add rice which has been washed and rinsed 3 times.

4. 4

   Add sausage and cook 30 minutes, covered, over low heat, stirring occasionally.

5. 5

   After most liquid has been absorbed by rice, add shrimp and cook until pink.

6. 6

   Transfer mixture to an oblong baking dish and bake approximately 15 - 20 minutes at 350 degrees.