A Yankee's Jambalaya

I cooked with sassafras tonight! I am jealous of those of you who grew up in New Orleans. What a great place to learn to cook! I know this jambalaya recipe is not the most authentic, but what do you expect from a Yankee? It is quite easy though, and boy does it taste good on a cold winter's night.
1 onion, chopped
1 clove of garlic, chopped
1 stalk of celery, chopped
1 green pepper, chopped
1 hot italian sausage, sliced
1 large can of diced tomatoes
Tony Chachere's low sodium Creole Seasoning
Sprinkle of Gumbo File (ground sassafras)(optional)
1 lb. raw shrimp
4 cups cooked rice or bulgur

Saute the garlic, celery, and green pepper in a Pam-coated skillet until softened. Add in the sausage, and cook through. Pour in tomatoes and their juice, add seasoning, and let simmer 10 minutes on medium-low heat. Throw in the shrimp and cook until pink. Sprinkle with gumbo file and stir. Serve over rice or bulgur with a splash of hot sauce.