Shrimp Jambalaya

Ingredients

• 4 tablespoon(s) margarine
• 1 large onion chopped
• 1 green pepper chopped
• 3 celery stalks chopped
• 1 tablespoon(s) flour
• 5 clove(s) garlic minced
• 1 tablespoon(s) dried parsley
• 1/2 tablespoon(s) dried oregano
• 2 teaspoon(s) dried basil
• 1/2 teaspoon(s) ground thyme
• 2 bay leaves
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) cayenne pepper
• 14 oz can(s) diced tomatoes
• 1/2 teaspoon(s) hot pepper sauce
• 32 ounce(s) chicken broth
• 3/4 cup(s) white rice uncooked
• 1/2 pound(s) andouille sausage (or any smoked sausage) sliced thick
• 1 1/2 pound(s) large raw shrimp peeled

Preparation

1. Brown the sausage in a frypan. Melt margarine in a large dutch oven over medium heat. Add onion, green pepper and celery and stir for 2 to 3 minutes. Add flour and stir well. Add garlic and dried herbs - cook 5 minutes longer, being careful not to let the mixture burn. Add the hot sauce, tomatoes with juice and bring to a boil. Reduce heat and simmer gently for 10 minutes. Add the chicken broth, rice, salt and cayenne pepper and browned sausage. Cover and bring to a simmer for 30 to 45 minutes. Add shrimp and simmer for 10 minutes longer.