Shrimp And Sausage Jambalaya

• 1 lb. smoked sausage, thinly sliced
• 3 Tbsp. olive oil
• 2/3 c. chopped green pepper
• 2 cloves garlic, minced
• 1 c. chopped celery
• 2 (16 oz.) cans tomatoes, chopped
• 2 c. chicken broth
• 1 c. chopped green onions
• 1 1/2 tsp. thyme
• 2 bay leaves
• 2 tsp. oregano
• 1 Tbsp. Creole seasoning
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. black pepper
• 2 c. long grain converted rice, washed
• 3 lb. raw shrimp, peeled

1. In 4-quart heavy pot, saute sausage.
2. Remove with slotted spoon.
3. Add oil to drippings and saute green pepper, garlic and celery for 5 minutes.
4. Add tomatoes with liquid, broth and onions. Stir in spices.
5. Add rice, which has been washed.
6. Add sausage and cook 30 minutes, covered, over low heat, stirring occasionally.
7. After most liquid has been absorbed by rice, add shrimp and cook until pink.
8. Transfer to an oblong baking dish and bake for approximately 25 minutes at 350u0b0.
9. Serves 10.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669507 (may not work)