Shrimp And Sausage Jambalaya

• 1 1/2 teaspoons olive oil
• 1/2 cup vertically sliced onion
• 1/3 cup diced celery
• 2 large garlic cloves, minced
• 4 ounces light turkey, pork, and beef smoked sausage (such as Hillshire Farm), thinly sliced
• 1/8 teaspoon dried oregano
• 1 bay leaf
• 1 thyme sprig
• 1 cup uncooked long-grain rice
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 cup frozen cut okra
• 1/4 teaspoon hot sauce
• 3/4 pound peeled and deveined medium shrimp
• Hot sauce (optional)

1. Heat oil in a large skillet over medium-high heat. Add onion, celery, and garlic; saute 2 minutes. Add sausage and next 3 ingredients; saute 2 minutes. Add rice; cook 1 minute, stirring constantly. Add tomatoes, chicken broth, okra, and 1/4 teaspoon hot sauce; bring to a boil.
2. Cover, reduce heat, and simmer 15 minutes. Add shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat; let stand 5 minutes. Discard bay leaf and thyme sprig. Serve with additional hot sauce, if desired.

olive oil, onion, celery, garlic, light turkey, oregano, bay leaf, thyme, longgrain rice, tomatoes, chicken broth, okra, hot sauce, shrimp, sauce

Taken from www.myrecipes.com/recipe/shrimp-sausage-jambalaya-1 (may not work)