1 lb. smoked sausage,, thinly sliced
3 tbsp. olive oil
2/3 c. chopped green pepper
2 cloves garlic, minced
3/4 c. chopped fresh parsley
1 c. chopped celery
2 (16 oz.) cans tomatoes
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 lbs. raw shrimp, peeled

In 4 quart heavy pot, saute sausage; remove. Add oil to drippings and saute green pepper, garlic, parsley, and celery 5 minutes. Chop tomatoes and reserve liquid. Add tomatoes with liquid, broth, and onions. Stir in spices. Add rice which has been washed and rinsed 3 times. Add sausage and cook 30 minutes, covered, over low heat stirring occasionally. After most liquid has been absorbed by rice, add shrimp and cook until pink. Transfer mixture to an oblong baking dish; bake about 25 minutes.

Creole seasoning - mixture of salt, red pepper, black pepper, chili powder and garlic salt.