Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic and andouille sausage. Cook for 5 minutes, stirring often, until the sausage starts to cook through.
Add tomatoes and stir to break apart. Cook for 3 minutes. Add oregano, basil, salt and pepper, tomato sauce, chicken stock, and a few teaspoons of hot sauce. Stir.
Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 30-40 minutes, or until the rice is cooked and tender, to your preference.
Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!