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 onion
1 1/2 tsp. thyme
2 bay leaves
2 tsp. oregano
1 tbsp. Creole seasoning
1/4 tsp. cayenne pepper
1/4 tsp. freshly ground pepper
2 c. raw long grain converted rice, washed
3 lb. med. raw shrimp, peeled and washed

A mixture of salt, red pepper, black pepper, chili powder and garlic powder.

In a 4-quart heavy pot, saute sausage until firm and remove with slotted spoon. Add olive oil to drippings and saute green pepper, garlic, parsley and celery for 5 minutes. Chop tomatoes and reserve the liquid. Add tomatoes, tomato liquid, chicken broth and green onion to the pot. Stir in all the spices.

Add the rice which has been washed and rinsed 3 times. Add the sausage and cook for 30 minutes, covered, over low heat. Stir occasionally so that rice does not stick. After most of the liquid has been absorbed by the rice, add the shrimp and cook until they turn pink. Transfer mixture to an oblong casserole dish, and bake at 350 degrees for approximately 25 minutes. Serves 10.