Louisiana Goulash

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3 1/4 cups chopped tomato

3/4 cup (1/4-inch-thick) slices celery

1/2 cup water

1/3 cup chopped onion

1/2 teaspoon paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried rubbed sage

1/4 teaspoon ground red pepper

1/4 teaspoon Cajun seasoning

10 ounce andouille sausage, cut into 1/4-inch-thick slices

1 (14-ounce) can fat-free, less-sodium chicken broth

1 garlic clove, minced

1 1/4 cups uncooked long-grain brown rice

1/2 pound medium shrimp, peeled and deveined

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