New Orleans-Style Jambalaya
2 tablespoons [30 mL] oil 1/2 pound [227 g] raw large shelled deveinded shrimps, thawed if frozen 1 large onion, chopped 1 small sweet green pepper, membranes removed and seeded, chopped 1 medium celery stalk, chopped 1 clove garlic, chopped 8 ounces [227 g] smoked pork sausages [andouilles] 1 cup [250 mL] long grain white rice 1 1/2 cups [375 mL] chicken broth 2 cups [500 mL] drained chopped canned tomatoes 1 teaspoon [5 mL] dried thyme 1/2 teaspoon [2,5 mL] Tabasco sauce 1 bay leaf Salt and pepper, to taste Heat oil into a large casserole over medium heat. Brown shrimps turning oven for approximately 1 minute, tuntil firm. Using a slotted spoon, remove shrimps from frypan; reserve. Add chopped onion, sweet green pepper, celery and garlic along with sausages to casserole. Cook stirring for 2 minutes. Stir in rice, then pour in chicken broth; add chopped tomatoes, thyme, Tabasco sauce and bay leaf. Bring to a boil over high heat, lower heat, cover and leave to simmer slowly for approximately 20 minutes, until rice has absorbed all the liquid. Use a fork to mix in reserved shrimps. Cover and leave to simmer for 5 minutes. Throw away bay leaf; salt and pepper mixture to taste. Serve immediately.