Shrimp & Sausage Jambalaya

Ingredients:

1 tablespoon olive oil, divided
1 pound smoked kielbasa or Andouille sausage, sliced into 1/4 inch pieces
2 tablespoons butter
1 medium onion, diced
2 cups diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
3 garlic cloves, minced
Salt and pepper
1 can (14 ounces) diced tomatoes with juice
1/2 teaspoons oregano
1/2 teaspoon thyme
1 tablespoon Cajun seasoning (or less if you like it more mild)
2 tablespoons tomato paste
6 cups chicken stock
3 cups long grain white rice
2 bay leaves
A few dashes hot sauce
½ cup chopped scallions divided
¾ cup chopped fresh parsley, divided
Juice from half a lemon
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup chopped scallions
1/4 cup chopped Italian parsley

Directions:

Heat oil in a large soup pot over medium heat, add the kielbasa and sauté for a few minutes, until browned. Remove the kielbasa to a bowl, and set aside. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and sauté for a few minutes. Add the garlic and cook another 30 seconds.  Add tomatoes, cajun seasoning, oregano, thyme, and tomato paste and cook another few minutes stirring well. Add the stock and bring to a boil. Stir in the rice, and add the sausage, bay leaves, and a few dashes hot sauce. Return to a boil, reduce the heat to low and simmer covered for 20 minutes.  Add the shrimp and lemon juice and stir well. Cover the pot, remove it from the heat and let sit for a few minutes until shrimp turn pink.