Shrimp & Sausage Jambalaya/Pic

[Roxy15]

Shrimp & Sausage Jambalaya:

1 Tsp. Salt
1/2 Tsp. Black Pepper
1/4 Tsp. Cayenne
1/4 Tsp. Hot Paprika
1/2 Tsp. Thyme
1/2 Tsp. Basil
1/4 Tsp. Oregano
1 T. Butter Or Oil
1 Cup Diced Andouille Sausage
1/2 Cup Diced Onion
1/2 cup Diced Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Tomato
3/4 Cup Long Grain White Rice
1/2 Cup Tomato Sauce
1-1/4 Cups Chicken Stock
1 T. Worcestershire Sauce
3-4 Cloves Garlic
1-1/2 Cups Deli Shrimp-(About 1/2 lb.)
3 T. Green Onions, Or To Taste
Mix the spices and seasonings together-(first 7 ingredients.)

Preheat the oven to 350 degrees.

In a large oven proof Dutch Oven or skillet, saute onion, celery, green pepper and garlic in butter for a few minutes until softened.

Add sausage and cook another minute or so.

Add the tomatoes, tomato sauce, rice, stock, spices, and Worcestershire Sauce. Bring to a boil and then set the pot in the oven uncovered for 25 minutes-(most of the liquid will be absorbed.)

Add the shrimp and the green onion and return to the oven for 10 more minutes, or until the shrimp is cooked through.