FWIW, this is my recipe:

Shrimp Jambalaya

1lb shrimp peeled, save shells for stock
1lb smoked sausage or andouille sliced
1 large onion diced, save skins and trimmings for stock
2 stalks celery diced
1 large bell pepper diced, save seeds and trimming for stock
2 tsp thyme
4-6 cloves garlic minced
2-3 bay leaves
1 can crushed tomatoes
1 1/2 cup rice uncooked
3 cups stock
1 T worchestershire
1-2 tsp Tabasco

Stock, melt a teaspoon or two of butter in a stockpot. Toss in shells, onion, garlic, vegetable trimmings, thyme scraps a bay leaf, salt pepper to taste. Saute until fragrant and softened. Add 4 cups water, you want to end up with 3 cups, bring to a boil then reduce to simmer for half an hour.

Jambalaya, heat some oil in a pot and brown sausage. Set sausage aside, quickly sear shrimp but don't cook through, set aside. Add more oil if needed and saute the trinity scraping up the fond. Once softened Add garlic thyme and bay until aromatic. Add tomatoes, worchestershire, rice and sausage. Tabasco to taste and 3 cups stock.

Bring to a boil then reduce to a simmer for twenty minutes. Add shrimp and cook five more minutes to finish rice and shrimp.

Garnish with chopped green onions.