Shrimp-Andouille Stew - cooking recipe

Ingredients

5 ounces andouille sausages, sliced into 1/4 inch coins
1/2 cup celery, sliced thin
2 garlic cloves
1 (14 1/2 ounce) can diced tomatoes
8 ounces tomato sauce
4 ounces green peppers
4 ounces red peppers
1/4 cup onion (diced fine)
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
1 lb shrimp, peeled and deveined
2 1/2 cups cooked rice

Preparation

Heat a large dutch oven coated with spray over medium heat. Saute sausage until browned. Remove from pan, add in celery and onion, red and green peppers and garlic. Saute for 3 minutes.
Add sausage, tomatoes and remaining ingredients except rice.
Bring to boiling, cover and reduce heat. Simmer for 10 minutes.
Stir in shrimp, bring to boil, cover and reduce heat. Simmer for 10 minutes.
Serve over hot rice.