2 pounds jumbo shrimp, peeled and deveined

2 tablespoons vegetable oil

1/2 pound seasoned sausage such as andouille, diced

1/2 cup chopped green onion

2 cloves garlic, chopped

1/4 cup chopped fresh parsley

1 cup chopped green pepper

1-1/2 cups canned tomatoes

1 bay leaf

1 teaspoon crushed thyme

1/8 teaspoon Cayenne pepper

1/2 teaspoon salt

1-1/2 cups broth (preferred) or water

1 cup long grain rice

1 Prepare shrimp. 

2 In a Dutch oven or a heavy pan with a tight-fitting lid, sauté sausage in the oil for about 3 minutes. 

3 Add garlic, onion and green pepper. Cook until tender. 

4 Add parsley, tomatoes, seasonings, rice and water. Stir in thoroughly then add shrimp. 

5 Bring to a boil, reduce heat and cover tightly.

6 Cook without stirring over low heat, or transfer to 350 degree oven, for 25-30 minutes or until rice is fluffy.

7 Remove bay leaf before serving.