Easy Cajun Sausage Jambalaya

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1 tbsp olive oil
1 1 lb. package smoked sausage, 1/4 diced and 3/4 sliced into rounds
3 medium carrots, peeled and diced
4 celery stalks, diced
5 cloves garlic, minced
2 large bay leaves
1 tsp kosher salt
1 tsp oregano
1/2 tsp parsley
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp kofte spice mix
1 1/2 cups white, long-grain rice, rinsed and dried
3 cups chicken broth

• Heat oil in large sauté pan over medium heat.
• Add the sausage rounds (keep the diced sausage for later) 
• Cook until browned and carmelized. 
• Remove the sausage with a slotted spoon to leave the drippings behind.
• Add the carrots, celery, and diced sausage 
• Cook until slightly browned and softened, about 4 minutes.
• Add the garlic, salt, and dried spices to the pan and cook for 1 minute.
• Add the rice to the pan and cook for 3 minutes, stirring frequently.
• Add the chicken broth and bring to a boil. 
• Once boiling, cover and lower heat and simmer for 10-15 minutes until the rice is done.
• Remove the lid and stir in the sausage and serve.