Shrimp and Sausage Jambalaya

3 tablespoons olive oil, divided

1 pound cooked andouille sausage, sliced into rounds

1 white onion, diced

2 ribs celery, diced

3 small bell peppers, cored and diced

1 jalapeno pepper, seeded and finely chopped

4 cloves garlic, peeled and minced

1 14-ounce can crushed tomatoes

3 1/2 cups chicken stock

1 1/2 cups long grain white rice

2 tablespoons Cajun seasoning

1 teaspoon dried thyme, crushed

1/4 teaspoon cayenne pepper

1 bay leaf

1 pound raw large shrimp, peeled and deveined

Salt

Freshly cracked black pepper

1-2 scallions, thinly sliced

Fresh flat-leaf parsley, roughly chopped

In a 3 1/2 qt. Sauteuse, heat 1 tablespoon oil over medium heat. Add sausage and sauté until lightly browned, about 5 minutes. Transfer sausage to a bowl and set aside.

Add remaining 2 tablespoons olive oil to the pot. Add onion, celery, bell peppers, jalapeno and garlic to the pot. Sauté until vegetables are softened, stirring occasionally, about 5 minutes. Add tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne pepper, bay leaf and sausage to the pot and stir to combine. Bring to a simmer and reduce heat to low. Cover pot and cook, stirring occasionally, until liquid is absorbed and rice is tender, about 25-30 minutes.

Remove lid and add shrimp. Stir to incorporate the shrimp into the rice, and continue cooking until shrimp are pink and just cooked through, about 3-5 minutes. Remove bay leaf, and season to taste with salt, pepper and additional Cajun seasoning if desired. Serve garnished with scallions and parsley.