Bayou Jambalaya

Ingredients

• ◆1 pound large shrimp, peeled and deveined
• ◆12 ounces andouille sausage, sliced into half-moons
• ◆1½ cups long-grain white rice
• ◆1 large yellow onion, diced
• ◆1 green bell pepper, diced
• ◆2 celery stalks, diced (the holy trinity!)
• ◆4 cloves garlic, minced
• ◆1 can (14 oz) diced tomatoes
• ◆3 cups chicken stock
• ◆2 bay leaves
• ◆2 teaspoons Cajun seasoning
• ◆1 teaspoon smoked paprika
• ◆½ teaspoon cayenne pepper
• ◆½ teaspoon dried thyme
• ◆3 tablespoons vegetable oil
• ◆3 green onions, sliced
• ◆Salt and black pepper to taste
• ◆Hot sauce for serving

Steps

1. 01Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced andouille and cook until browned and its oils release, about 4-5 minutes. Remove and set aside.
2. 02In the same pot with those beautiful drippings, add the onion, bell pepper, and celery. Cook until softened, about 6-7 minutes, scraping up all those flavorful bits from the bottom.
3. 03Add the garlic and cook until fragrant, about 1 minute. Stir in the Cajun seasoning, smoked paprika, cayenne, and thyme, letting those spices bloom for 30 seconds.
4. 04Add the rice and stir to coat every grain with the seasoned vegetables and oil, toasting slightly for 2 minutes.
5. 05Pour in the diced tomatoes with their juices, chicken stock, and nestle in the bay leaves. Add the browned sausage back to the pot. Season with salt and pepper.
6. 06Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid (patience, cher!).
7. 07After 20 minutes, quickly arrange the shrimp on top of the rice, cover again, and cook for 5-7 minutes until shrimp are pink and cooked through.
8. 08Remove from heat and let rest, covered, for 5 minutes. Remove bay leaves, fluff gently with a fork, and fold in the sliced green onions.
9. 09Serve hot with your favorite Louisiana hot sauce on the side.