Shrimp and Sausage Jambalaya

• 1 lb andouille sausage, thinly sliced
• 3 tablespoons olive oil
• 23 cup chopped green pepper
• 2 garlic cloves, minced
• 34 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 12 teaspoons thyme
• 2 bay leaves
• 2 teaspoons oregano
• 1 tablespoon creole seasoning
• 12 teaspoon salt
• 14 teaspoon cayenne pepper
• 14 teaspoon black pepper
• 2 cups converted long grain rice, washed
• 2 lbs raw shrimp, peeled

1. In a 4 quart heavy pot, saute sausage, remove with slotted spoon.
2. Add oil to drippings and saute green pepper, garlic, parsley and celery 5 minutes.
3. Add tomatoes with liquid, broth and onions.
4. If you like a real rich tomato flavor, you can add a can of tomato paste at this time.
5. Stir in spices.
6. Add rice which has been washed and rinsed 3 times.
7. Add sausage and cook 30 minutes, covered, over low heat, stirring occasionally.
8. After most liquid has been absorbed by rice, add shrimp and cook until pink.
9. Transfer mixture to an oblong baking dish and bake approximately 15 - 20 minutes at 350 degrees.

andouille sausage, olive oil, green pepper, garlic, parsley, celery, tomatoes, chicken broth, green onion, thyme, bay leaves, oregano, creole seasoning, salt, cayenne pepper, black pepper, long grain rice, shrimp

Taken from www.food.com/recipe/shrimp-and-sausage-jambalaya-310119 (may not work)