Sides : Shrimp and Sausage Jambalaya

• 2 tablespoons vegetable oil
  
• 1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices
  
• 1/2 cup sliced celery
  
• 1 small onion, chopped
  
• 1 small red or green bell pepper, chopped
  
• 1 clove garlic, minced
  
• 1 3/4 cups chicken broth
  
• 1 cup diced fresh or canned tomatoes
  
• 1 bay leaf
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1/4 teaspoon dried oregano leaves
  
• 1/4 teaspoon dried thyme leaves
  
• 1/8 teaspoon ground allspice
  
• 3/4 cup uncooked rice
  
• 1/2 pound shrimp, peeled, deveined and cut in half lengthwise
  

Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.

Stir in broth, tomatoes, bay leaf, TABASCO^® Sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf before serving.

Makes 4 servings.