Jumbalaya

This is a family favorite that I got from Pampered Chef but with a few modifications to make it less spicy and easier.

1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1 garlic clove, pressed (sometimes I leave this out)
1 can diced tomatoes, undrained
1 cup smoked beef sausage, sliced (I use a whole package, about 1 lb.)
1 cup uncooked long-grain white rice (brown rice is good too but takes a lot longer to cook)
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon salt
if you want it spicy add 1/8-1/4 teaspoon ground red pepper
1 can chicken broth
8 ounces cooked medium shrimp, peeled and deveined (I buy frozen and thaw for the meal)
1/2 cup frozen peas or peas and carrots mix

Preheat oven to 400 degrees. Place chopped vegetables into casserole dish. Add garlic, diced tomatoes, sausage, rice and seasonings; stir. Pour broth over mixture. Cover and bake 55-60 min. or until rice is tender and liquid has been absorbed. Remove casserole dish from oven and add shrimp and peas; cover. Let stand 10 min. Enjoy!