I agree, I do now remember thinking the same thing when I last made it, about a year ago... it was a bit soupy...
But I think I'd leave out about 1/2 cup of the crushed tomatos... and add a bout 1/2 cup of the infused broth, just for the flavor...
actually I think next time I'll use whole plum tomatos (and seed them , then cut them into chunks myself) packed in puree... I like the tomatos a bit more "chunky" than crushed...
also I'd add a small amount of roux about 30 mimutes before adding the shrimp...

Thanks for all the feedback and suggestions! Glad you two enjoyed it...
It's really good as is, even if a bit soupy!
I'm not sure, but I think authentic Jambalaya is supposed to be soupy?
But I'd prefer it not so...