Captain Russell’s Jambalaya

Ingredients

• 1 can (10-1/2 ounces) condensed French onion soup
• 1-1/4 cups reduced-sodium beef broth
• 1 can (8 ounces) tomato sauce
• 1/2 cup butter, cubed
• 1 small green pepper, chopped
• 1 small onion, chopped
• 1-1/2 teaspoons Creole seasoning
• 1 teaspoon hot pepper sauce
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/2 pound fully cooked andouille sausage links, halved lengthwise and cut into 1/2-inch slices
• 2 cups uncooked long grain rice