|Andouille sausage/Polish sausage||8 Ounce|
|Onion||1 Medium, finely chopped|
|Green pepper||1 , chopped|
|Celery stalks||1 , chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Ground red pepper||1⁄8 Teaspoon (cayenne)|
|Regular long grain rice||1 1⁄2 Cup (24 tbs)|
|Canned chicken broth/One 3/4 cups old-fashioned chicken broth||14 1⁄2 Ounce (1 can)|
|Water||1 1⁄4 Cup (20 tbs)|
|Dried thyme||1⁄8 Teaspoon|
|Canned tomatoes||16 Ounce, drained and chopped (1 can)|
|Medium shrimp||1 Pound, shelled and deveined|
|Green onions||2 , thinly sliced|
|Hot pepper sauce||To Taste (optional)|
1. In nonreactive 5-quart Dutch oven, cook sausage over medium heat until browned, about 10 minutes. With slotted spoon, transfer sausage to paper towels to drain. When cool enough to handle, cut sausage into 1/2-inch-thick pieces.
2. To drippings in Dutch oven, add onion, green pepper, and celery; cook until tender, for about 10 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add rice and cook, stirring, 1 minute. Stir in sausage, broth, water, salt, and thyme; heat to boiling over high heat. Reduce heat; cover and simmer 15 minutes.
3. Stir in tomatoes; cover and cook 5 minutes. Stir in shrimp; cover and cook until shrimp are opaque throughout, about 5 minutes longer. Transfer jambalaya to serving bowl and sprinkle with green onions. Serve with hot pepper sauce, if you like.