Heat the oil in a large saucepan or a large-cast
iron Dutch oven over medium heat. Add the sausage
and cook for 2 minutes. Add onions, bell peppers,
and celery. Season with salt and cayenne to
taste and saute for 6 to 8 minutes or until
golden, wilted and soft.
Add the rice and stir to coat evenly. Add the
tomatoes with their juices, the garlic, bay
leaves and water, thyme. Cover and cook over
medium heat for about 20 minutes.
Season shrimp with salt and cayenne in a mixing
bowl. Add to mixture and cook for 10 more minutes.
Cook until rice is tender, liquid is absorbed
and shrimp is pink.
Remove from heat and let stand, covered for
about 5 minutes. Remove the bay leaves. Stir
in the green onions and serve.