SHRIMP AND SAUSAGE JAMBALAYA

SHRIMP AND SAUSAGE JAMBALAYA 1 tablespoon Butter or Olive Oil 1/2 whole Large Onion, Diced 1 pound Andouille Smoked Sausage, Sliced 3 whole Carrots, Diced 4 stalks Celery, Diced 4 cloves Garlic, Minced 1 teaspoon Thyme 1 teaspoon Italian Seasoning 1 teaspoon Smoked Paprika, Optional 1/4 teaspoon Salt 1/4 teaspoon Pepper 1 whole Bell Pepper, Diced 14 1/2 ounce Diced Tomatoes With Juice 1 1/2 tablespoons Tomato Paste 1 1/3 cups Basmati or Long Grain Brown Rice 2 cups Chicken Stock 1 teaspoon Hot Sauce Or To Taste 1 pound Medium Sized Shrimp : In a large pan with a lid melt butter over medium-high heat. Add onion and sauté until softened. Add sausage and push onion aside to brown sausage evenly on both sides Add carrots, celery, garlic, thyme, Italian seasoning, smoked paprika, salt and pepper. Stir until well combined. Add bell pepper, diced tomatoes with juice, tomato paste, rice, and hot sauce. Mix until well combined. Bring to a simmer, cover and reduce heat to low. Cook for 45 minutes or until rice is tender. Add shrimp and stir well. Cook an additional 5 minutes or until shrimp are pink