Shrimp & Sausage JambaGumbo


1 package Eckridge sausage, sliced into bite size pieces
1 lb large raw shrimp, peeled and deveined
1 yellow onion, chopped
1 green bell pepper, chopped
3-4 cloves garlic, minced
2 T olive oil
1 can petite diced tomatoes
3 cans low sodium chicken broth, 1/2 cup reserved
1-2 T corn starch
3 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/2 tsp black pepper
dash Louisiana hot sauce
1 cup uncooked long-grain white rice (NOT instant)

In a large stock pot or dutch oven, heat olive oil over medium high heat.  Add onions and green bell pepper.  Saute until soft, about 10 minutes.  Add garlic and cook another minute.  Add sausage, canned tomatoes, chicken broth (reserve 1/2 cup to thicken later), and all spices.  Bring to a boil and add the rice.  Cover, reduce heat to low, and simmer for about 20 minutes.  Stir, add shrimp, and cover.  Continue to simmer until shrimp are cooked through and opaque, about 5 minutes.  In a small cup, stir together cornstarch and remaining 1/2 cup chicken broth.  Add 1/2 mixture to jambalaya.  Stir and add more cornstarch mixture if needed to make it as thick as you like.  Taste for seasonings and adjust.  Serve with Louisiana hot sauce on the side so you can spice it up to your heat level!  Enjoy!