Heat the oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
Add the diced onion, bell pepper, and a pinch of salt. Cook, stirring frequently, until the vegetables are soft and fragrant, about 8 minutes.
Stir in the sliced sausage and cook until it begins to brown and releases its smoky aroma, about 5 minutes.
Add the minced garlic and cook for 1-2 minutes, until fragrant and slightly golden.
Pour in the diced tomatoes with their juice and stir to combine, allowing the mixture to simmer for 2-3 minutes.
Pour in the chicken stock and sprinkle in the Creole spice mix, stirring well to distribute the spices evenly.
Bring the mixture to a gentle simmer, then stir in the uncooked rice. Cover the pot, reduce heat to low, and cook for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
Uncover the pot and gently fold in the shrimp, ensuring they are submerged in the flavorful rice mixture. Cover again and cook for another 10 minutes, until the shrimp are opaque and firm.
Check the seasoning, adding salt and hot sauce as desired. Stir everything together to combine the flavors.
Once the shrimp are cooked through and the rice is fluffy, turn off the heat and let the jambalaya rest for a few minutes.
Serve hot, garnished with chopped fresh herbs if desired, and enjoy this vibrant, comforting dish.
