Chicken Sausage Jambalaya with Shrimp

This one-pot meal is great for feeding a crowd of friends.

 *1 1/2 cups water
 *2 tablespoons safflower oil, divided
 *2 (12-ounce) packages pre-cooked spicy Italian chicken sausage, sliced diagonally
 *2 celery stalks, chopped
 *1 green bell pepper, chopped
 *1 large onion, diced
 *6 garlic cloves, chopped
 *1 (28-ounce) can diced tomatoes
 *4 cups chicken broth
 *2 1/4 cups long-grain brown rice
 *1 1/2 teaspoon dried thyme
 *1 1/2 teaspoon salt, or to taste
 *3/4 teaspoon cayenne, or to taste
 *1 (1-pound) bag frozen 365 Everyday Value® Cut Okra
 *1 (1-pound) bag frozen Whole Catch® Tail-On, Peeled & Deveined, 41/50 Cooked Shrimp
 *Hot sauce for serving

In a large pot, heat 1 tablespoon oil over high heat. Add sausage and cook until lightly browned. Remove from pot and set aside. Add remaining oil, celery, bell pepper, onion and garlic. Cook until softened. Stir in tomatoes, broth, water, rice, thyme, salt and cayenne. Bring to a boil, cover and simmer 35 minutes, stirring now and then. Add frozen okra and reserved sausage. Cook, uncovered, stirring frequently, until rice is tender, 10 to 15 minutes. Add frozen shrimp and continue cooking until heated through. Taste and season with more salt or cayenne if desired. Serve with hot sauce.

Per serving (about 16oz/463g-wt.): 320 calories (90 from fat), 10g total fat, 4g saturated fat, 85mg cholesterol, 920mg sodium, 34g total carbohydrate (4g dietary fiber, 4g sugar), 22g protein

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