Jambalaya with Spinach

In a very large sauté pan, heat olive oil and cook sausage until lightly browned (does not need to be cooked through). Remove sausage and set aside.

In the same pan, add onion, red pepper and celery and sauté until softened. Stir in the garlic and cook for another minute. Stir in the Cajun seasoning, file powder and red pepper flakes.

Add the sausage back in the pan along with the canned tomatoes, Worcestershire sauce, salt, broth, and rice. Bring to a boil, then reduce heat to a simmer, cover and cook for approximately 40 minutes or until rice is tender. Stir occasionally.

To finish, add in the spinach and shrimp and cook for a few more minutes until the shrimp is pink.