Jambalaya

In a large stockpot, bring the chicken broth and reserved shrimp shells to a simmer. Let simmer for 10 minutes. Then strain and set the broth aside until ready to use in step three.

In a second large stockpot, heat the vegetable oil, then slice the sausage into 1/4-inch rounds, and cook it until lightly browned. Add the celery, bell peppers, and onions. Cook for about 10 minutes. Add the chilies and garlic and sauté for 5 minutes more. Stir in the diced tomatoes, tomato juice, tomato paste, and bay leaves.

Add the strained shellfish-flavored chicken broth and the crushed red chili flakes. Season the mixture with a little salt and pepper. Add the long-grain rice, cover the pot, and simmer for 15 to 18 minutes.

Finally, stir in the basil and add the shrimp. Cook for 5 minutes longer with the cover off. Be sure that the rice is almost cooked before you add the shrimp, so the shrimp won't overcook.

Serve in bowls and garnish with scallions or onions.