Gather your equipment: a large heavy-bottomed pot, a sharp knife, a wooden spoon, and a measuring cup.
Heat the oil over medium heat until it shimmers and begins to ripple, about 2 minutes. Add diced onions, bell peppers, and celery if using; sauté until fragrant and slightly softened, around 5 minutes, until they turn translucent and the mixture smells sweet.
Add the sliced smoked sausage to the pot and cook, stirring occasionally, until it caramelizes and releases a smoky aroma, about 8 minutes. The edges should turn golden brown and crispy.
Stir in the minced garlic and crushed tomatoes; cook for another 2 minutes, allowing the mixture to darken slightly and smell rich and savory.
Pour in the chicken broth and add the thyme, paprika, cayenne pepper, and bay leaves. Bring the mixture to a gentle simmer, with small bubbles breaking the surface and a fragrant aroma filling the air.
Stir in the rinsed rice, making sure it's evenly distributed in the pot. Cover with a lid and reduce the heat to low, about 90°C (195°F). Let it cook undisturbed for 20-25 minutes, until the rice is tender and has absorbed most of the flavorful liquid.
Check the rice: it should be plump, slightly chewy, and the mixture should look thickened and vibrant. Remove the bay leaves and taste for seasoning, adjusting with salt or hot sauce if needed.
Turn off the heat and let the jambalaya rest, covered, for 5 minutes. This allows the flavors to meld and the rice to settle.
Fluff the jambalaya gently with a fork to loosen the rice and distribute the ingredients evenly. Serve hot, garnished with chopped herbs if desired, and enjoy the comforting, smoky flavors.
