Jambalaya shrimp

- 4 tblspoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 green or yellow pepper, chopped
- 1 stalk celery, chopped
- 1 large ripe tomato, chopped
- ½ teaspoon thyme
- ½ teaspoon cayenne pepper
- 1 bay leaf
- ½ cup rice
- salt and black pepper to taste
- 1 cup warm broth or water
- 1 lb shrimp (shelled and de-veined)

- place oil in saucepan and sauté onion and garlic for 3-4 minutes, stirring
- add green or yellow pepper and celery, sauté for 4-5 minutes, stirring
- add tomato and bay leaf, sauté for 4-5 minutes, stirring
- add thyme, black pepper, salt, cayenne pepper, broth and rice
- stir well, turn heat to medium, cover pot, and cook for about 10 minutes
- uncover pot, add shrimp and cook for another 4-5 minutes