Step 1

Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp. each of salt and pepper.Heat 2 Tbsp. of the oil in a large, high-sided skillet over medium-high. Once hot, add half the shrimp and cook 3 minutes. Flip, and cook 1 more minute until shrimp is cooked through. Transfer to a plate, and repeat with remaining half. Keep shrimp covered while you prepare remainder of recipe.

Step 2

Add remaining 2 Tbsp. oil to skillet, along with onion, celery, bell peppers, and mushrooms. Sauté for 8 to 10 minutes, stirring occasionally, until softened. Stir in garlic, Cajun seasoning, thyme, cayenne, and rice; stir well to combine. Cook for 3 to 4 minutes, or until rice is lightly toasted and garlic is aromatic.

Step 3

Add the crushed tomatoes, broth, bay leaf, and remaining 1 tsp. salt; stir to combine. Continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, cover, and simmer for about 30 minutes, or until the rice is cooked through and liquid is absorbed, stirring every 5 or 10 minutes so that the rice does not burn.Remove bay leaf and stir in shrimp to rewarm. Taste and adjust seasoning as needed (you may want a tad more salt or spice). Garnish with chopped parsley or green onion, olives, and fresh squeezed lemon juice.