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Smoky Shrimp Jambalaya

Serves 6
Est. preparation time: 20 mins
Est. cooking time: 45 mins


1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon crushed dried oregano
2 bay leaves
1/4 cup olive oil
3 stalk celery, diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
1/2 pound smoked ham, diced
1/2 pound smoked sausage, diced
1 1/2 cups long-grain rice
1 (14.5-oz.) can diced tomatoes
1 (14.5-oz.) can chicken stock
1 pound large shrimp, peeled and deveined

Combine garlic powder, salt, pepper, cayenne pepper, thyme, oregano and bay leaves in a small bowl; set aside.

Heat oil over medium-high heat in a large pot. Saut´┐Ż celery, onion, green bell pepper and mixed spices until tender and fragrant, about 5 minutes. Add ham and sausage and continue cooking 4 more minutes. Stir in rice until evenly coated. Add tomatoes (undrained) and stock and bring to a boil, cover and reduce to a simmer. Gently simmer until most of the liquid is absorbed, about 25 minutes.

Stir in shrimp and allow to cook 5 more minutes, until pink. Scoop into large bowls and serve.