1 lb. smoked sausage, cut into 1/2 inch cubes or slices
1 bunch scallions, chopped (bulbs plus 3 inches of tops)
1/4 tsp. thyme
2 bay leaves
1/2 lemon, quartered
Dash of sugar
1 can beef broth
6 oz. can tomato paste
1/4 plus cup vegetable oil
1/2 c. celery, diced
2 med. onions, chopped
1 lg. green pepper, chopped
1/2 tsp. salt
1 pinch cayenne pepper
2 cloves garlic, crushed
2 lb. raw shrimp, peeled
2 (1 lb.) cans tomatoes

Cook sausage in hot oil until brown. Add onions, scallions, green pepper, celery, thyme, bay leaves, garlic, salt and pepper. Cook 3 minutes. Add shrimp, tomatoes with liquid, tomato paste and lemon quarters. Simmer slowly, uncovered. Toss often with fork until shrimp are pink. Remove bay leaves and lemon. (Adjust seasoning.) Stir in or serve on top of 3 cups cooked rice. Serves 8.