Easy Jambalaya

This is one of my favorite cool weather suppers. It is so quick and easy to make on a busy day and uses pantry staples that most everyone has on hand. I have been making this for so long that I don't remember where I got the original recipe.

2 cups diced tomatoes, home canned or frozen is best :)
1 cup tomato sauce
1/2 pound fully-cooked smoked sausage cut into 1/4-inch slices, I use turkey sausage
1/2 to 3/4 pound uncooked medium-size shrimp, peeled and deveined
2 1/2 cups beef stock
1 cup rice
3 tablespoons dried chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper - really!
1 bay leaf

In a Dutch oven, combine all ingredients except the shrimp. Bring mixture to a boil over medium-high heat. Reduce heat, cover and let simmer for 20 to 25 minutes. Add shrimp and cook for an additional 5 to 7 minutes or until the shrimp are pink. It shouldn't be runny at all but if it is, uncover and cook until desired consistency.

We had this last night with a nice salad and some toasted garlic parmesan bread. A further note about the cayenne pepper, if you have leftovers and reheat, it gets even hotter! ;-)

I'm linking up to the Farmgirl Friday Blog Hop co-hosted by Deb and Heidi and new for me this week, the Food Photography Challenge at Crisp PhotoWorks with Mira. I would love to improve my food photography and I think this will help me learn! :)