Shrimp-and-Sausage Jambalaya

Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.
                       Makes 6 to 8 servings

2    tablespoons vegetable oil
1    pound andouille or other spicy smoked sausage, sliced
1    large onion, diced
1    bell pepper, diced
3    celery ribs, chopped
4    garlic cloves, minced
2    bay leaves
1    teaspoon dried thyme
1    teaspoon dried oregano
2    teaspoons Creole seasoning
1    (28-ounce) can crushed tomatoes, with juice
4    cups chicken broth
2    cups uncooked long-grain rice
1    pound shrimp, peeled and deveined
4    green onions, chopped

1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.

2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.

3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
Heart healthy