A classic Cajun dish from the shores of New Orleans.
Cook sausage in hot oil in a Dutch oven over medium-high heat and stir constantly for 5 minutes or until browned. Remove sausage with a slotted spoon.
Add diced onion and the next 7 ingredients to hot drippings. Sauté for 5 minutes or until the vegetables are tender. Stir in tomatoes, the next 3 ingredients, and sausage. Bring to a boil on high heat. Cover, reduce heat to medium, and let simmer, giving an occasional stir for 20 minutes or until the rice is tender.
Stir in the shrimp, cover, and cook for 5 minutes or just until the shrimp turns pink. Stir in parsley, and you're done.
If you'd like to freeze it for later, use this additional step: Prepare recipe as directed, but also line the bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides. Fill the dish with jambalaya. Cover and freeze. When you want to serve it, remove the foil, return the casserole to original baking dish. Cover the dish and let it thaw in a refrigerator for 24 hours. Let stand at room temperature 30 minutes, then bake at 350° until thoroughly heated.