Cindy's Jambalaya

Ingredients

• 1 tablespoon olive oil
• 0.5 pounds smoked sausage , such as Conecuh
• 1 large onion , chopped
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• salt to taste
• 0.5 teaspoons Cajun seasoning , or to taste
• 1 cup uncooked white rice
• 1 can diced tomatoes with juice , 14.5 ounce
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 3 bays leaves
• 0.25 teaspoons dried thyme leaves
• 1 pound peeled and deveined medium shrimp , 30-40 per pound

Instructions

1. 1

   Heat olive oil in a Dutch oven or large pot over medium heat. Stir in sausage and cook for 2 minutes. Add onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until vegetables are soft, 6 to 8 minutes. Stir in rice, then add tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

2. 2

   Stir in shrimp and cook uncovered until shrimp turn pink and are no longer translucent in the center, about 10 minutes. Remove the pot from heat and let stand for 5 minutes. Discard bay leaves before serving.