1 lb. Andouille Sausage cut in ½ inch slices
2 Tbsp. Olive Oil
2 Red Bell Peppers, diced
1 Green Bell Pepper, diced
3 Celery Ribs, diced
1 Onion diced
3 Garlic Cloves, minced
2 Bay Leaves
1 Tsp. Table Salt
1 Tsp. Dried Thyme
½ Tsp. Ground White Pepper
½ Tsp. Freshly Ground Pepper
2 ½ Cups Uncooked Long-grain Rice
5 Cups Chicken Broth
1 (8oz) Jar Chilesquiles Brava
1 (8oz) Jar Chilesquiles Signature Red
1 ¼ lb. Unpeeled Medium-sized Raw Shrimp, peeled and deveined.
1 Cup Sliced Green Onions

1.-Preheat oven at 350F. Cook andouille sausage in hot oil in a dutch oven over medium-high heat stirring constantly, 7 minutes or until browned. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in dutch oven.
2.-Add red bell peppers, diced onion, green peppers and celery to hot drippings; sauté 10 minutes until vegetables are tender and lightly browned. Add garlic, sauté 2 minutes. Add the remainder of the spices and cook, over medium-low heat. Add rice and cook, stirring constantly for 5 minutes. Add broth and Chilesquiles Brava, stirring to remove loosen browned bits from bottom of dutch oven.
3.-Bring to a boil over high heat. Stir in sausage, shrimp, and green onions.
4.-Bake, covered at 350F for 30 minutes. Let stand 5 minutes. Remove bay leaves before serving. Garnish with chopped cilantro and green onion as you like.