Heat Dutch oven or large pot over medium-high heat. Add oil to pan, swirling to coat. Add onion and saute for 3-4 minutes. Add celery, bell pepper and garlic. Continue to saute for 5 minutes.
Add brown rice through canned diced tomatoes. Bring to a boil, then reduce to a low simmer and cover. Continue to simmer for 10 minutes.
Fluff with a large fork or spoon, add shrimp and and sausage. Cover and continue to heat on low for 5 minutes.
Remove bay leaves and thyme springs. Mixture will have a little bit of liquid, but not be soupy. Taste test rice, as brown rice can sometimes be finicky. Allow to rest for a few minutes uncovered before serving.
If you've tried this recipe, come back and let us know how it was!