Shrimp Jambalaya

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
5 cloves garlic, minced
1 cup canned crushed tomatoes
1 cup starchy white rice
4 chorizo sausages, sliced
2 cups chicken stock
1/2 pound shrimp, shelled and deveined
salt and pepper

1. Heat oil over medium heat in a large soup pot. Add the onion and red pepper and saute until tender.
2. Add the garlic, tomatoes and rice and stir to coat, simmering for a minute or two.
3. Stir in the chorizo sausage, cover with stock and raise heat to bring contents to a boil.
4. Reduce the heat to a simmer, cover pot and cook until rice is tender and sausages are cooked, about 20 minutes.
5. If the mixture is too liquidy, continue simmering until thickened. Stir in the shrimp and cover, cooking until the shrimp are pink, about 5 minutes.
6. Season jambalaya with salt and pepper to taste and serve.

Makes 6 servings