Jambalaya

Got this recipe from Southern Living. My Louisiana man loveeees this. OUEEE! ;)

Jambalaya

1lb andouille sausage
2 TBSP canola oil
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced and seeded
4 garlic cloves, minced
1 bay leaf
2 tsp. Creole seasoning (Tony's)
1 tsp dried thyme
1 tsp dried oregano
2 (10oz) cans of MILD Rotel, drained
3 cups chicken broth
2 cups uncooked long-grain rice
2 cups shredded cooked chicken (optional/could use Deli-roasted chicken)
1 lb peeled, medium-size raw shrimp, deveined (optional)  use either chicken or shrimp or both.
1/2 cup chopped fresh flat-leaf parsley
Garnish with chopped green onions

1/ Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. ( I like to do it longer and basically make the sausage crispy). Remove with a slotted spoon.
2. Add diced onion and next 7 ingredients to hot drippings, saute for 5 minutes or until veggies are tender. Stir in tomatoes, next 3 ingredients and sausage. Bring to a boil over high heat. Cover, reduce heat to medium and simmer, stirring occasionally, 20 minutes or until rice is tender (typically 15 min for my stove).
3. Stir in shrimp, cover and cook for 5 minutes or until the shrimp is done and turns pink. Stir in parsley. Serve Immediately.