2 packages pre-cooked spicy Italian chicken sausage
2 celery stalks, chopped
1 green bell pepper, chopped
1 large onion, diced
6 garlic cloves, chopped
1 can diced tomatoes
4 cups low-sodium chicken broth
1 1/2 cup water
2 1/4 cups long-grain brown rice
1 1/2 teaspoon dried thyme
1 teaspoon salt, or to taste
2/3 teaspoon cayenne, or to taste
1 lb frozen okra
1 lb. pre-cooked, peeled and deveined shrimp
Hot sauce for serving
In a large pot, heat 1 tablespoon oil over high heat. Add sausage and cook until lightly browned. Remove from pot and set aside. Slice sausages diagonally when they have cooled.
Add remaining oil, celery, bell pepper, onion and garlic. Cook until softened, about 5 minutes.
Stir in tomatoes, broth, water, rice, thyme, salt and cayenne. Bring to a boil, cover and simmer 35 minutes, stirring now and then.
Add frozen okra and reserved sausage. Cook on medium heat, uncovered, stirring frequently, until rice is tender, 10 to 15 minutes.
Add shrimp and continue cooking until heated through, about 10 minutes for shrimp that are not frozen; add 5 minutes if you are using frozen, pre-cooked shrimp. Scoop some jambalaya into bowls after the shrimp is heated through, and you are ready to enjoy!