Jambalaya

1 lb. peeled and deveined shrimp, uncooked
1/2 cup chopped onion
1/3 cup chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
2 Tbsp. cooking oil
2 cups chicken stock
1 14.5-ounce can diced tomatoes, undrained
8 ounces andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
3/4 cup uncooked long grain rice
1 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. red pepper flakes
1/4 tsp. ground black pepper
1 bay leaf

In a large skillet cook onion, celery, pepper, and garlic in hot oil until tender. Stir in chicken broth, tomatoes, sausage, rice, and seasonings (thyme through bay leaf). Bring to a boil. Reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes until shrimp are opaque and rice is tender.

Review - Fast and easy and everyone liked. It was a tad too spicy for Josie. I think I was a little heavy handed with the red pepper flakes. I love one dish dinners!