Jambalaya

• 2 tablespoons vegetable oil
• 1 pound andouille or other spicy smoked sausage, sliced
• 1 large onion, diced
• 1 bell pepper, diced
• 3 celery ribs, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons Creole seasoning
• 1 (28-ounce) can crushed tomatoes, with juice
• 4 cups chicken broth
• 2 cups uncooked long-grain rice
• 1 pound shrimp, peeled and deveined
• 4 green onions, chopped

Preparation

• 1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
• 2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
• 3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.