In a 4-quart heavy pot, sauté sausage; remove with slotted spoon. Add oil to pan drippings and sauté bell pepper, garlic, parsley, and celery 5 minutes. Add tomatoes and liquid, broth, and onions. Stir in thyme, bay leaves, oregano, Creole seasoning, salt, cayenne pepper, and black pepper. Add rice which has been washed and rinsed 3 times. Add sausage and cook 30 minutes, covered, over low heat, stirring occasionally. After most liquid has been absorbed by rice, add shrimp and cook until pink. Transfer mixture to an oblong baking dish. Bake approximately 25 minutes until heated through.
Note: Be sure rice is not crunchy after 30 minutes of cooking. If not done, add more chicken broth and continue cooking until done.
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