TABASCO® Shrimp and Sausage Jambalaya

Ingredients

• 2 tsp vegetable oil
• 225 g Andouille or other smoked sausage,cut into 1-cm thick slices
• 50 g sliced celery
• 150 g chopped onion
• 125 g chopped green pepper
• 1 tea Spoon finely chopped garlic
• 400 ml chicken stock
• 125 g diced tomatoes
• 1 bay leaf
• 1 Tea Spoon TABASCO® Sauce
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground allspice
• 135 g uncooked rice
• 225 g raw shrimp, peeled, deveined and cut in half lengthwise Salt to taste