Jambalaya

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• 1 tablespoon olive oil
• ½ pound smoked sausage, sliced
• 1 large onion, chopped
• 1 cup celery, chopped
• Salt and Cajun seasoning to taste
• 1 cup white rice, uncooked
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 tablespoon chopped garlic
• 2 cups chicken broth
• 3 bay leaves
• 1 pound shrimp, peeled and deveined

1. Heat oil in large Dutch oven. Add sausage and cook 2 minutes. Add onions and celery and season with salt and Cajun seasoning. Cook until soft, about 6-8 minutes.
2. Add rice and stir to coat evenly. Add the tomatoes with juice, garlic, bay leaves and broth.  Cover and cook over medium heat 20 minutes.
3. Add shrimp to pot and cook 10 more minutes covered. Let stand 5 minutes, remove bay leaves and serve.