1 tbsp. vegetable oil
1 lb. smoked sausage, cut into pieces
1 green bell pepper, chopped
1 onion, chopped
1 garlic clove, minced
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can Rotel tomatoes
1 (4 oz.) can diced green chilies, drained
1 tsp. chili powder
1 tsp. celery salt
1 bay leaf
pepper, to taste
1 lb. uncooked med. shrimp, peeled and deveined
parsley, for decoration

Heat oil in heavy large saucepan over medium-high heat. Add sausage, bell pepper, onion and garlic and cook until sausage is browned, stirring constantly, about 10 minutes. Stir in broth, tomatoes, and chilies. Bring to boil. Reduce heat to medium. Mix in chili powder, celery salt and bay leaf. Season with pepper. Cover and simmer 40 minutes. (Can be prepared 1 day ahead. Cover and chill.) Stir shrimp into stew. Cook until shrimp are pink, about 5 minutes. Sprinkle with parsley. Serve hot.

Serves 6.