Slice the Showboat sausages into ¼ slices.

In a large heavy pot, cook the sausage over moderate heat until browned. With slotted spoon, transfer the sausage to a plate.  Chop the onions, reserving the dark green onion parts for garnish; add the white and pale green parts to the saucepan. Add the bell peppers, celery, and crushed garlic.  Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, canned tomatoes, and reserve sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 15 minutes. Stir in the shrimp. Cook the mixture, covered, for 10 to 15 minutes more until the shrimp are done and the rice is tender.   Serve the jambalaya with the reserved scallion greens.

Other suggestions:  add /or substitute catfish, tilapia, pollock, or snapper fillets, mussels or clams for a more hearty meal.