Andouille Jambalaya

Yield:	6 Servings
Categories:	Cajun, Ethnic

2	tb	Vegetable oil
2	lg	Onions; chopped, divided
3/4	lb	Andouille sausage; thinly sliced
1	md	Green bell pepper; cored, seeded and coarsely chopped
1		Celery rib; chopped
2		Garlic cloves; minced
1	c	Long-grain white rice
1	cn	(14 1/2-ounce) crushed tomatoes in puree
2	ts	Dried oregano leaves
1	ts	Tabasco sauce
1/2	ts	Dried thyme leaves
1/2	ts	Cayenne pepper
1		Bay leaf
2	c	Chicken broth
1	lb	Medium shrimp; peeled and deveined