CAJUN COUNTRY SUPPER

1 tb Vegetable oil
1 lg Onion, chopped
1 lg Green pepper, chopped
1 Stalk celery, thinly sliced
1 Clove garlic, minced
1/2 To 1 teaspoon Tabasco pepper sauce
1/4 ts Each dried oregano and thyme leaves
3 c Idaho frozen hash brown potatoes
1/2 lb Kielbasa sausage (smoked Polish sausage), cut into chunks
1/2 lb Frozen peeled shrimp (rinse off any frost)
1 cn (16 ounces) whole tomatoes in juice, chopped, well drained
1 cn (8 ounces) tomato sauce
Chopped parsley

In 3-quart microwave-safe casserole combine oil, onion, green pepper, celery, garlic, Tabasco sauce, oregano and thyme Cover loosely with plastic wrap; cook on High 6 to 8 minutes or until just tender, stirring once. Stir in potatoes, kielbasa, shrimp, chopped tomatoes and tomato sauce. Re-cover; cook on High 10 to 12 minutes or until shrimp is cooked, stirring once. Garnish with parsley. Makes 4 servings.