Shrimp Jambalaya

1 lb andouille sausage, sliced                       2 Tbsp canola oil

2 C diced sweet onion                                  1 C diced celery

1 large red bell pepper, diced                  4 garlic cloves, minced

1 bay leaf                                                        2 tsp creole seasoning

1 tsp dried thyme                                         1 tsp dried oregano

3 C chicken broth                                        1 lb raw shrimp

2 C pulled cooked chicken                           Chopped green onions

2 (10oz) can Rotel, drained, regular if you like it spicy hot OR

1 (10 oz) can Rotel and 1 (10 oz) can diced tomatoes

2 Cups uncooked long grain rice (I use Crowley’s Supreme Rice!)

Cook sausage in hot oil in Dutch Oven or deep skillet over medium-high heat, stirring constantly, until browned.  Remove with slotted spoon and set aside.

Add onion, celery, bell pepper, garlic, bay leaf, creole seasoning, thyme, and oregano.  Saute until vegetables are tender. Stir in tomatoes, chicken broth, rice, chicken and sausage.  Bring to a boil over high heat.  Reduce heat to medium, cover and simmer, stirring occasionally, 20 minutes or until rice is tender. 

Stir in shrimp; cover and cook 5 minutes or until shrimp turn pink.  Serve immediately and garnish with chopped green onions.   This has a really good flavor and stove top easy!