Quick Shrimp Jambalaya

• 34 lb andouille sausage, sliced
• 1 onion, chopped
• 1 red pepper, seeded, diced
• 2 celery ribs, diced
• 1 12 cups uncooked rice
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (14 1/2 ounce) can chicken broth
• 34 cup water
• 1 bay leaf
• 1 lb extra-large shrimp, peeled and deveined
• 1 cup frozen cut okra
• 2 tablespoons chopped fresh parsley

1. Heat large nonstick skillet over medium-high heat.
2. Add sausage, cook, turning to brown on all sides.
3. Remove sausage.
4. Add onion, pepper and celery; cook, stirring, 3 minutes.
5. Stir in rice, tomatoes, broth, water and bay leaf.
6. Bring to boil.
7. Cover; cook over medium-low heat 20 minutes.
8. Add shrimp and okra.
9. Cook, covered, 5-6 minutes.
10. Stir in parsley.
11. Remove bay leaf before serving.

andouille sausage, onion, red pepper, celery, rice, tomatoes, chicken broth, water, bay leaf, shrimp, okra, parsley

Taken from www.food.com/recipe/quick-shrimp-jambalaya-503865 (may not work)