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Flexible Jambalaya

DIRECTIONS

Heat the oil over medium heat in a 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cut the sausage into 1/4-inch-thick slices, adding them to the skillet as you slice.
Increase the heat to medium-high, add the garlic, and cook for 2 minutes, stirring from time to time. Add the rice, chicken broth, and wine. Bring to a boil, then reduce the heat to medium, cover the pan, and cook 5 minutes.
Meanwhile, combine the onion powder, oregano, thyme, black pepper, and cayenne pepper (if using) in a small bowl or cup. Drain and rinse both of the beans.
Add the spice mixture to the skillet and stir. Stir in the beans, stewed tomatoes, and shrimp.
Cover the skillet, reduce the heat to medium-low, and cook, stirring occasionally, until the rice has absorbed most of the liquid, the shrimp have heated through, and the flavors have blended, 8 to 10 minutes. Remove from the heat and serve.