5-Minute Jambalaya

This isn’t really authentic jambalaya, which, I’m told, is essentially a sauce-less dish.  And I’m not sure real jambalaya has okra in it at all.  So maybe this isn’t jambalaya.  But it’s good, and I like the sauce, so this is my recipe!  The absolute essential recipe is first, with yummy optional additions at the end.

INGREDIENTS

1 onion chopped

Equivalent of 1/2 to 1 ring of sausage like Polska Kielbasa.  But any mildly flavored link sausage will work — I’ve used just about everything from Bratwurst to chorizo
1-28 oz can tomatoes
1 quart chicken stock (2-4 cans)
1 tsp garlic powder
Cajun seasoning to taste (my favorite is Tony Chachere’s) or “Hot Salt”
Salt as needed

Saute onions until translucent.  Add remaining ingredients.  Simmer until you feel like eating.  Can be served as “soup” or over cooked rice.

YUMMY OPTIONAL ADDITIONS:   
2 stalks celery, chopped — saute with onion
1 bell pepper, chopped — saute with onion

1 bag frozen okra — simmer with remaining ingredients (I don’t consider okra optional, I just can’t always find it!)
6 oz peeled, deveined shrimp — dump into boiling liquid as you’re removing from the heat.  Don’t overcook!

Scream rating:  Depends how spicy I make it!