Jambalaya

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1 pound andouille sausage, sliced 1/2 inch thick

2 green bell peppers, chopped

2 stalks celery, sliced

1 bunch scallions, chopped

1 28-ounce can diced tomatoes

1 cup converted rice

1 1/2 cups low-sodium chicken broth

2 teaspoons Cajun seasoning

2 bay leaves

1/2 teaspoon dried thyme

1/8 teaspoon cayenne pepper (optional)

1 pound large shrimp, peeled and deveined

Chopped fresh parsley, for topping