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 onions
1 1/2 tsp. thyme
2 bay leaves
2 tsp. oregano
1 tbsp. creole seasoning
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
2 c. long grain converted rice, washed
3 lb. raw shrimp, peeled

In heavy 4 quart pot, saute sausage; remove with slotted spoon. Add oil to drippings and saute green peppers, garlic, parsley and celery 5 minutes. Chop tomatoes and reserve liquid. Add tomatoes with liquid, broth and onions.

Stir in spices. Add rice which has been washed. Add sausage and cook 30 minutes, covered, over low heat stirring occasionally. After most liquid has been absorbed by rice, add shrimp and cook until pink. Transfer mixture to an oblong baking dish; bake approximately 25 minutes. Serves 10.