Heat the pan on medium with the coconut oil.
Add the holy trinity - bell peppers, chopped celery and onions.
Saute the holy trinity for 5-6 minutes until the onions are translucent.
Pour the tomato/puree into the pan then season with the garlic powder, cayenne, paprika, oregano, black pepper, thyme, bay leaves along with the cajun seasoning.
Stir until all of the veggies and herbs are well blended.
Add the stock and bring to a rolling boil.
Sprinkle the rice into the pan and stir so everything is well combined
Reduce the heat to low and simmer for approximately 50 minutes, covered. During the given time the rice will absorb the liquid, feel free to adjust your level of salt according to taste.
Remove the lid then finally fold in the shrimp and allow the jambalaya to cook for a further 5 minutes or until shrimp is slightly pink in colour.
Serve while hot.