Shrimp And Sausage Jambalaya - cooking recipe

Ingredients

4 onions
4 ribs celery
4 green bell peppers
4 cloves garlic
1/2 lb. chorizo or pepperoni
1/4 c. oil
2 (16 oz.) cans tomatoes
1 1/2 tsp. dried oregano
1 tsp. cayenne pepper
salt and pepper to taste
chicken stock or can broth
2 1/2 c. raw rice
2 lb. medium shrimp

Preparation

Chop onions, celery and green peppers.
Mince garlic.
Cut sausage lengthwise into quarters and then into thin slices.
Heat oil in a large skillet over medium heat.
Add onions, celery and garlic and cook until soft, about 10 minutes.
Add green peppers and sausage.
Cook until very soft, about 10 minutes.
Drain tomatoes.
Reserve liquid.
Add tomatoes and break up with a spoon.
Add herbs, cayenne, 1/2 teaspoon salt and 2 teaspoons black pepper.
Add enough stock to reserved tomato liquid to make 5 cups.
Add with rice to pan.
Cover and simmer on low until rice is almost done, 15 to 18 minutes.
Peel and devein shrimp.
Add shrimp and cook until they just turn pink, 3 to 8 minutes.