In a large saucepan, sauté onion and garlic
in vegetable oil until translucent. Add in kielbasa, green pepper, and celery.
Cook until the kielbasa browns and the green pepper and celery are tender.
Mix in the undrained tomatoes, chicken
broth, bay leaf, Italian seasoning, and chili powder. Add salt, pepper, and hot
pepper sauce, to taste.
Bring to a boil over medium high heat,
stirring frequently.
Reduce heat, and stir in shrimp. Cook
shrimp until they’re opaque and have curled into a C-shape.
Cover and let stand for 5 minutes before
serving with hot white rice.