Set a large 6-8 quart Dutch oven over medium heat. Add the Tastefully Simple Garlic Infused Oil and the sliced sausages. Use a wooden spoon to move the sausage around the pot, browning on all sides.
Once the sausages are caramelized, move the pieces to the sides of the pot. Add the chopped onion and Garlic Garlic Seasoning in the middle. Saute the onions for 5 minutes, stirring every minute, until the onions are soft. Then stir in the chopped bell pepper and celery. Saute another 1-2 minutes.
Pour the tomato juices into the pot. Squash the tomatoes in your hands to break them into uneven pieces. Then place the pieces in the pot. Stir in the thyme, cayenne pepper, long-grain rice, chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
Cover the pot with a heavy lid. Bring to a boil. Once boiling, lower the heat to simmer. Stir well. Then cover and simmer for 18-20 minutes, undisturbed.
Once the rice has cooked through, Stir in the shrimp. Cook another 2-3 minutes, until the shrimp are pink. Then stir in the fresh parsley and lemon zest. Taste, then salt and pepper as needed.
Sensitive to Spice? This jambalaya recipe is not overly spiced. However, andouille sausages can be fairly spicy on their own. If you can't handle the heat consider removing the cayenne pepper, or swapping the andouille sausages for Kielbasa or cubed ham.