Andouille Sausage Jambalaya with Shrimp

INGREDIENTS

1 lb

andouille sausage, sliced

1 tbsp

canola oil

2 8 ounce packages

prechopped onion, celery, and bell pepper mix

garlic cloves, minced

1 tbsp

Creole seasoning

1 tsp

dried thyme

2 14.5 ounce cans

fire-roasted diced tomatoes

2 cups

chicken broth

2 3.5 ounce packages

boil-in-bag rice

1 lb

medium-size raw shrimp, peeled and deveined

Chopped fresh parsley

Sliced green onions

Hot sauce (optional)