In a large pot, heat the olive oil over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Add the bell pepper, onion, celery, and garlic, sautéing until softened, about 5 more minutes.

Add the Tomatoes and Seasonings

Stir in the diced tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil.

Simmer the Jambalaya

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

Add the Shrimp

In the last 5 minutes of cooking, add the shrimp to the pot, stirring gently to combine. Cook until the shrimp are pink and cooked through.

Garnish and Serve

Remove the bay leaves. Stir in the chopped green onions. Serve hot and enjoy!