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Heat the olive oil in a Dutch oven or large pot
over medium heat. Stir in the sausage, and cook
for 2 minutes. Add the onion, bell pepper, and
celery; season with salt and Cajun seasoning. Cook
and stir until the vegetables are soft, 6 to 8
minutes. Stir in the rice until evenly coated in
the vegetable mixture, then pour in the tomatoes
with juice, garlic, chicken broth, bay leaves, and
thyme leaves. Bring to a simmer over medium-high
heat, then reduce heat to medium-low, cover, and
simmer 20 minutes.
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After 20 minutes, stir in the shrimp, and cook 10
minutes uncovered until the shrimp turn pink and are
no longer translucent in the center. Remove the pot
from the heat, and let stand 5 minutes. Discard the
bay leaves before serving.
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