2 tablespoons vegetable oil
1/2 lb andouille or hot-smoked sausage, cut into 1/2 inch slices
1/2 cup sliced celery
1 small onion, chopped
1 small green or red pepper, chopped
1 clove garlic, minced
1 3/4 cups chicken broth
1 can (8 oz) whole peeled tomatoes, coarsely chopped, undrained
1 bay leaf
1/4 tsp Tabasco pepper sauce
1/4 tsp dried oregano leaves
1/4 tsp dried thyme leaves
1/8 tsp ground allspice
3/4 cup uncooked rice
1/2 lb shrimp peeled deveined & cut in half

In a large heavy saucepot or Dutch oven heat oil over medium-high heat. Add sausage, celery, onion, green pepper & garlic. Cook 5 minutes or until vegetables are tender; stir frequently. Stir in broth, tomatoes, bay leaf, Louisiana's Tabasco sauce, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes; stir occasionally. Stir in rice. Cover; simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand covered 10 minutes. Remove bay leaf and serve.

Contributed by Vicki P.
Wayne, NJ