In a heavy pot with lid (such as a Le Cruset pot), heat oil over medium heat.
Add onion, celery, peppers and thyme. Cook for 10 minutes until browned.
Then add garlic, salt and pepper; cook for 2 more minutes.
Add Sunny Brook Sausage and cook for about 10 minutes, browning the sausage. Make sure to scrape the bottom so vegetables don’t stick.
Deglaze with white wine and cook until the liquid is almost gone.
Add tomatoes, Tabasco, cayenne and rice.
Cook for about 3 minutes until the rice’s edges start to go translucent.
Add broth, bring to a simmer, and then cover.
Turn down heat to low, and cook for about 30 minutes until rice is tender and liquid is almost gone.
Add shrimp to the top of the rice and cover again.
Cook for 5 minutes until shrimp are cooked through.
Sprinkle with parsley and serve.