New Orleans Jambalaya

Ingredients

• 1 lb smoked Hillshire Farm Cajun or extra hot sausage, thinly sliced
• 3 Tbsp olive oil
• 2/3 cup chopped green pepper
• 2 cloves minced garlic
• 3/4 cup chopped parsley
• 1 cup chopped celery
• 2 (16 oz) cans tomatoes
• 1 can chicken broth
• 1 cup chopped green onion
• 1 1/2 tsp thyme
• 2 bay leaves
• 2 tsp oregano
• 1 Tbsp Tony Chachere's creole seasoning
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 2 cups long grain (converted) rice, washed
• 4 lb raw peeled shrimp

Instructions

1. In a 4-quart pot, saute the sausage; remove with a slotted spoon.
2. Add oil to the drippings and saute the pepper, garlic, parsley, and celery.
3. Return sausage to the pot along with the tomatoes, chicken broth, green onion, thyme, bay leaves, oregano, creole seasoning, salt, cayenne, and black pepper; bring to a boil.
4. Stir in the rice, cover, and simmer until the rice is tender.
5. Add the shrimp during the last few minutes of cooking, until they turn pink.