Easy Jambalaya

INGREDIENTS:

1 pound shrimp, peeled and deveined (thawed, if frozen)
2 tablespoons vegetable oil
1 small sweet onion, diced
1/3 cup diced celery
2 cloves garlic, minced
salt and pepper
2 cups low-sodium chicken broth
15 ounce can petite diced tomatoes with garlic and oregano, undrained
8 ounces kielbasa or andouille sausage, halved lengthwise and cut into 1/2-1 inch pieces
3/4 cup uncooked long grain rice
1 teaspoon cajun seasoning
pinch cayenne pepper
3/4 cup small cubed cooked ham
fresh chopped parsley, optional

DIRECTIONS:

Rinse shrimp and pat dry with paper towels. Set aside.
In an extra-large skillet (with a lid), warm the oil over medium-high heat. Add in the onion and celery; saute until softened, stirring occasionally, about 3 minutes. Stir in the garlic and cook for 30-60 seconds until fragrant. Sprinkle with a touch of salt and pepper.
Stir in the broth, tomatoes, sausage, rice, cajun seasoning, and cayenne pepper. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes.
Stir in the shrimp, cover again, and cook for another 5 minutes or more until shrimp is opaque and rice is tender.
Stir in the ham and heat through. Taste and adjust seasoning, adding a touch more salt and pepper, only if necessary.
Sprinkle with parsley, if desired, and serve.