Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 4-5 minutes. Remove and set aside

In the same pan, add diced onion, bell pepper, and celery. Cook for 4-5 minutes until softened. Add minced garlic and sauté for another 30 seconds until fragrant.

Cajun seasoning, creole seasoning, basil, and oregano.

Stir in the uncooked rice. Let the rice toast lightly in the pan for about 2 minutes to enhance the flavor.
Pour in the diced tomatoes (with juice), bay leaves, sausage and chicken broth. Stir well to combine all ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been mostly absorbed. Stir occasionally to keep rice from sticking.

Add the shrimp. Stir gently, then cover and cook for an additional 5-7 minutes, or until the shrimp is pink and fully cooked. Remove bay leaves

Remove the lid, fluff the jambalaya with a fork, and taste to adjust seasoning if needed. Garnish with chopped green onions or parsley before serving.