Flavor of the Week {Jambalaya}

It's been a while!  I'm so glad to be back in the kitchen, even if I do have to get creative with the ingredients!  This may not be the most authentic recipe, but it works for this Yankee =)

Jambalaya

1 tbsp EVOO
1 lb sweet or spicy Italian sausage
1 onion, chopped
1 green pepper, chopped
1 cup chopped celery
1 tbsp Emeril's Essence Creole Seasoning (the same stuff I use for chicken & dumplings, you can fin the recipe here)
1 cup uncooked Jasmine or other white rice
1 (14.5 oz) can diced tomatoes with juice
4 cloves minced garlic
2 cups chicken broth
3 bay leaves
3 sprigs of fresh thyme
1 lb peeled and deveined large shrimp


Heat EVOO on medium in dutch oven or large pot.  Brown the sausage then add the veggies and seasoning and cook about 5 minutes until the get tender.  Add the uncooked rice, tomatoes with juice, garlic, chicken broth, bay leaves and thyme and bring to a simmer.  Then turn the heat down to medium low, cover and simmer for 20 minutes.  Add the shrimp and cook until pink, about 10 minutes.  Remove bay leaves and thyme sprigs before serving!

Enjoy!