Jambalaya

1 lb Andouille sausage- thinly sliced
3 T olive oil
2/3 c chopped green pepper
2 cloves garlic, minced
¾ cup chopped parseley
1 cup chopped celery
2 16 oz cans tomatoes
2 cups chicken broth
1 cup chopped green onion
1 ½ t thyme
2 bay leaves
2 t oregano
1 T Creole seasoning
¼ t pepper
2 cups raw long grain rice
2 lbs medium raw shrimp (peeled/washed) or chopped chicken breast

In a 4 qt. Heavy pot, sauté sausage until firm. Remove sausage and add olive oil to drippings. Sauté green pepper, garlic, parsley and celery for five minutes. Chop tomatoes and reserve fluid. Add tomatoes, tomato liquid, chicken broth and green onion to the pot. Stir in all the spices. Wash and rinse rice thoroughly. Add rice to mixture. Add sausage back to mixture and cook for 30 minutes covered over low heat, stirring occasionally. After most of the liquid has been absorbed, add shrimp and cook until they turn pink. Transfer mixture to casserole dish and bake in oven preheated to 350 for 25 minutes.