Dutch Oven Jambalaya

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10 tablespoon butter
1/2 pound smoked sausage 1/4-inch thick slices
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
salt to taste
2 teaspoon cajun seasoning
1 cup uncooked brown rice
1 (14.5 ounce) can diced tomatoes with juice
6 cloves minced garlic
3 cups low sodium chicken broth
3 bay leaves
1/2 teaspoon dried thyme leaves
2 teaspoon dried parsley
1 pound peeled and deveined medium shrimp (30-40 per pound)

Heat butter in a 12 inch Dutch oven or large pot over bottom heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a boil, then reduce heat and simmer for 50 minutes.

After 50 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.