Here's one pot Shrimp Jambalaya recipe that's sure to be a welcome addition to any cookbook

Shrimp Jambalaya

Things You Will Need

7-chicken bouillon cubes, crumbled
1/2-teaspoon dried thyme
1-bay leaf
1/2-teaspoon dried oregano
1-1/2 cups raw converted rice
1/4-teaspoon cayenne pepper
1/2-teaspoon dried basil
1/2-teaspoon ground black pepper
1-pound smoked sausage, or Polish kielbasa, cut into 1-inch pieces
2-tablespoons vegetable oil
1-cup chopped green pepper
1-cup chopped celery
1-cup chopped onion
3-cloves garlic, minced
1-16-ounce can chopped tomatoes
7-cups water
1-pound medium shrimp, peeled and deveined

In an 8-quart stockpot, cook the sausages in the oil over medium-high heat. Remove all but 1-tablespoon fat from the pot. Add the green pepper, celery, onion and garlic. Cook about 15 minutes over medium-low heat, scrape the bottom of the pot often. Stir in the tomatoes, raise heat to medium-high and cook for about 4 more minutes. Add all the water, bring to a boil and add the bouillon,thyme,bay leaf,oregano,rice, cayenne,basil and black pepper.
Blend well, and reduce the heat to simmer. Cook and stir often for about 45 minutes or until rice is almost tender, add the shrimp and cook for 5 to 7 minutes more or until the shrimp are pink.
Great served with ears of roasted corn and fresh bread.

Tips & Warnings

Don't over cook after adding shrimp.