1 lg. onion, chopped
1/2 med. green pepper, chopped
1 clove garlic, finely chopped
3 tbsp. olive or vegetable oil
1 lb. fresh shrimp
1 c. uncooked rice
2 c. chicken broth
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. red pepper sauce
1 bay leaf, crumbled
1 (16 oz.) can whole tomatoes
1/2 lb. Polish sausage
Hot sauce to taste

Cook and stir onion, green pepper, garlic, and 2 tablespoons of the oil in Dutch oven over low heat for 3 minutes. Add shrimp. Cook, stirring frequently, until shrimp is pink, about 5 minutes. Remove shrimp mixture; reserve.

Cook remaining 1 tablespoon oil and rice in Dutch oven over medium high heat, stirring frequently, until rice is light brown, about 10 minutes. Stir in chicken broth, salt, pepper, pepper sauce, bay leaf, and tomatoes. Heat to boiling; reduce heat. Cover and simmer until rice is tender, about 15 minutes. Stir in shrimp mixture and the sausage. Cover and cook just until shrimp and sausage are hot. Season to taste with hot sauce.