Sausage and Shrimp Jambalaya

Sausage and Shrimp Jambalaya 1 lb. smoked sausage, thinly sliced 1 lb. med. shrimp, peeled and deveined 1 large onion, chopped 1 red bell pepper, chopped 1 stalk celery, chopped 2 cloves garlic, minced 1 T. veg. oil 1 T. butter 1 1/3 C. rice 14.5 oz, can petite cut diced tomatoes with juice 2 1/2 - 3 C. chicken broth 1 bay leaf 1 tsp. chili powder 1 tsp. smoked paprika 1/4 tsp. cumin 1/2 tsp. oregano 1/4 tsp. pepper 1/4 tsp. cayenne pepper Heat 1 T. oil in a large cast iron skillet over med. high heat. Add in the sliced sausage and lower the heat to medium, cooking the sausage until it begins to get some color on it. Remove the sausage to a plate and add the shrimp to the pan, cooking for 2-3 minutes while stirring around. Remove the shrimp to the plate with the sausage. Add the butter to the pan along with the chopped onions, bell pepper, celery and garlic. Cook for 3-4 minutes then stir in the rice, tomatoes with juice, 2 1/2 C. chicken broth and all the seasonings. Reduce the heat to med. low and cook until the rice is tender and has absorbed most of the liquid, about 20-25 minutes, stirring often so the rice does not stick and adding a little more broth if necessary till the rice is done. Once the rice is tender, add the sausage and shrimp back to the pan and cook a few minutes to warm back up. Serve with some crusty buttered bread.