Jambalya

This is highly modified from this recipe from Becca (the amount are also smaller because my kids won't eat it at this point):

olive oil
1/2 pound sausage, thinly sliced into rounds
1 small bell peppers
1 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, peeled and minced
1 (14-ounce) can crushed tomatoes (I don't use the whole can)
1 1/2 cup water

1 1/2 tsp chicken bouillon
1 tablespoons Cajun seasoning/Creole seasoning (I use Old Bay)
1/2 teaspoon thyme

1/2 onion powder
1/4 teaspoon cayenne pepper

1 tsp salt

1/4 tsp pepper
1 bay leaf
1/2 pound raw shrimp, peeled and deveined

Heat oil over medium-high heat.  Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  Transfer to a clean plate and set aside.

Add more oil to the stock pot.  

Add bell peppers, celery, jalapeño, and garlic. Sauté for 6 minutes, stirring occasionally.

Add the crushed tomatoes, chicken stock, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer. 

 Add the shrimp, Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.

Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. 

serve on rice