Bayou Jambalaya

Ingredients

• ◆1 lb large shrimp, peeled and deveined
• ◆12 oz andouille sausage, sliced into 1/4-inch rounds
• ◆2 cups long-grain white rice
• ◆1 large yellow onion, diced
• ◆1 green bell pepper, diced
• ◆1 red bell pepper, diced
• ◆3 cloves garlic, minced
• ◆3 cups chicken stock
• ◆1 can (14 oz) diced tomatoes
• ◆2 tablespoons Cajun seasoning
• ◆1 teaspoon cayenne pepper
• ◆2 bay leaves
• ◆3 tablespoons vegetable oil
• ◆4 green onions, sliced
• ◆Salt and black pepper to taste
• ◆Fresh parsley for garnish

Steps

1. 01Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the andouille and brown it well, about 5 minutes, letting those edges get crispy and release their smoky oils.
2. 02Add the onion and both bell peppers to the pot. Cook until softened, about 6-7 minutes, scraping up those beautiful browned bits from the sausage.
3. 03Stir in the garlic and cook until fragrant, about 1 minute, then add the Cajun seasoning and cayenne, toasting the spices for 30 seconds.
4. 04Add the rice and stir well to coat every grain with those seasoned oils, toasting it lightly for 2 minutes.
5. 05Pour in the chicken stock and diced tomatoes with their juice. Add the bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting that lid.
6. 06After 15 minutes, gently fold in the shrimp, nestling them into the rice. Cover again and cook for 5-7 minutes until the shrimp are pink and cooked through and the rice is tender.
7. 07Remove from heat and let rest, covered, for 5 minutes. Remove bay leaves, fluff with a fork, and fold in the green onions. Taste and adjust seasoning with salt and pepper.
8. 08Serve hot, garnished with fresh parsley, and watch your guests' eyes light up with pure Louisiana joy.