Title: Andouille jambalaya
 Categories: Ethnic, Cajun
      Yield: 6 Servings
 
      2 tb Vegetable oil
      2 lg Onions; chopped, divided
    3/4 lb Andouille sausage; thinly
           -sliced
      1 md Green bell pepper; cored,
           -seeded and coarsely chopped
      1    Celery rib; chopped
      2    Garlic cloves; minced
      1 c  Long-grain white rice
      1 cn (14 1/2-ounce) crushed
           -tomatoes in puree
      2 ts Dried oregano leaves
      1 ts Tabasco sauce
    1/2 ts Dried thyme leaves
    1/2 ts Cayenne pepper
      1    Bay leaf
      2 c  Chicken broth
      1 lb Medium shrimp; peeled and
           -deveined
 
  Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat.
  Add half the onions and cook, uncovered, stirring occasionally, until
  the onions are caramelized but do not burn, about 5 to 10 minutes.
  Add the remaining onions, the sausage, green pepper, celery and
  garlic. Cook, stirring frequently, for 5 minutes. Add the rice and
  stir to coat with oil. Add the tomatoes, oregano, Tabasco sauce,
  thyme, cayenne, bay leaf and chicken broth. Bring to a boil over high
  heat, cover, reduce the heat and cook until liquid is absorbed and
  rice is tender, about 25 minutes. Add the shrimp, cover and cook an
  additional 5 minutes over low heat, or until the shrimp are pink.
  Taste and adjust seasoning.