RAGING' CAJUN CASSEROLE 8 ozs. smoked, link sausage, cut into ¼-inch pieces 1 small onion, diced 1 celery rib, diced 1 large green bell pepper, cut into thin strips 2 garlic cloves, minced 14.5-oz. can diced tomatoes with garlic, basil, oregano 14-oz. can chicken broth 1¾ tsps. Creole seasoning 1/8-1/2 tsp. ground red pepper, depending on taste ¾ cup uncooked long-grained rice 1 lb. cooked medium shrimp, peeled and deveined Serves 4 Saute smoked sausage in 12-inch Dutch oven by placing a full spread of hot charcoal briquets under Dutch oven for 3-4 minutes or until sausage is browned. (A "full spread" of charcoal means the entire area under the oven is covered with charcoal.) Stir in onion, celery, bell pepper and garlic and saute until the vegetables are tender and the onions are clear. Add tomatoes, chicken broth, Creole seasoning and red pepper. Cover and bring to a boil. Stir in rice and replace cover. Simmer 15-20 minutes or until liquid is absorbed. Remove all briquets from underneath the Dutch oven, leaving only a ring of briquets around the perimeter of the oven; place the other hot briquets on top of the lid. Stir in shrimp. Simmer 3-5 minutes or just until shrimp turn pink.