Jambalaya

1 tsp. extra virgin olive oil
1 cup chopped onion
1/2 cup chopped celery
1 TB tomato paste
1 tsp. dried basil
Dash of ground red pepper
3 garlic cloves, minced
1 bay leaf
2 cans (14.5 oz. ea.) Cajun-recipe stewed tomatoes with pepper, garlic, and Cajun spices (such as Del Monte)
6 oz. andouille sausage, cut into 1/4" thick slices
1 jar (2 oz.) diced pimento, drained
3 cups cooked long grain rice
1/2 lb. peeled and deveined medium shrimp

Heat oil in a Dutch oven over medium-high heat. Add onion and next 9 ingredients (onion through pimento); cook 7 minutes or until vegetables are tender, stirring frequently. Stir in rice and shrimp; cook 6 minutes or until shrimp are done.

Yield: 4 servings (serving size: 2 cups).