Bayou Charles Shrimp & Sausage Jambalaya
2 T olive oil
½ lb sausage
½ cup diced celery
1 small chopped onion
1 small chopped green pepper
1 clover garlic
1 ½ cup chicken broth
1 8 oz can coarse chopped whole peeled tomatoes (undrained)
1 bay leaf
1/4 t Tasbasco sauce
1/4 t dried oregano leaves
1/4 t dried thyme leaves
1/8 t allspice
3.4 cup uncooked rice
½ lb shrimp, peeled, deveined and cut in half length wise
Celery leaves
Heat oil in Dutch oven over. Add sausage, celery onion, green pepper and garlic. Saute until veggies are tender.
Stir in broth, tomatoes, bay leaf, Tabasco, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes stirring occasionally.
Stir in rice, cover and simmer 15 minutes. Add shrimp, cover and simmer 5 minutes longer or until rice is tender and shrimp turns pink. Remove bay leaves
Garnish with celery leaves.