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.
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