Bayou Red 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 onion, diced
• ◆2 celery ribs, diced
• ◆1 large green bell pepper, diced
• ◆4 cloves garlic, minced
• ◆1 can (14 oz) crushed tomatoes
• ◆3 cups chicken stock
• ◆2 bay leaves
• ◆2 tablespoons Cajun seasoning
• ◆1 teaspoon cayenne pepper
• ◆1/2 teaspoon black pepper
• ◆1/2 teaspoon white pepper
• ◆1/4 cup vegetable oil
• ◆3 green onions, sliced
• ◆Salt to taste
• ◆Fresh parsley, chopped

Steps

1. 01Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the andouille and brown well, about 5 minutes. Remove and set aside.
2. 02In the same pot with the rendered sausage fat, add your holy trinity - onions, celery, and bell pepper. Cook until softened and onions are translucent, about 8 minutes, stirring occasionally.
3. 03Add the garlic and cook until fragrant, about 1 minute, being careful not to burn it.
4. 04Stir in the Cajun seasoning, cayenne, black pepper, and white pepper. Let the spices bloom for 30 seconds.
5. 05Add the crushed tomatoes, rice, chicken stock, and bay leaves. Stir well to combine everything.
6. 06Return the andouille to the pot and bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.
7. 07After 20 minutes, quickly add 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 stand covered for 5 minutes. Remove bay leaves, fluff with a fork, and fold in the green onions and parsley.
9. 09Taste and adjust salt and cayenne as needed. Serve hot with crusty French bread.