1 lb. smoked sausage, sliced thin
3 tbsp. olive oil
2/3 chopped green pepper
4 cloves garlic, minced
3/4 cup chopped fresh parsley
1 cup chopped celery
2 (10 oz. ea.) cans tomatoes
2 cans chicken broth
1 cup chopped green onion
2 or 3 bay leaves
2 cups raw long grain rice, washed
3 lb. medium raw shrimp

In a 4-quart heavy pot, sauté sausage until firm and remove with slotted spoon. Set aside.

Add olive oil to drippings and sauté green pepper, garlic, parsley and celery for 5 minutes. Chop tomatoes and reserve the liquid. Add tomatoes, tomato liquid, chicken broth and green onions to the pot.

Stir in bay leaves. Add rice which has been washed and rinsed three times. Add sausage and cook 30 minutes, covered over low heat. Stir occasionally so rice does not stick. After most of the liquid has cooked out, add shrimp and cook until they are pink.

Transfer mixture to casserole dish. Bake at 350°F for 25 minutes.