- 2 tbsp neutral cooking oil
- 2 cups chopped yellow onion
- 1 cup chopped bell pepper
- 1/2 cup chopped celery
- Freshly ground black pepper
- 12 ounces smoked andouille sausage sliced into 1/4 inch rounds
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1 tbsp minced garlic
- 2 cups long-grain white rice rinsed for about 1 minute until the water runs clear
- 4 cups chicken stock and 1 cup water rinsed from the carton
- 14.5 oz can fire roasted tomatoes
- 1 bay leaf
- 1 lb large raw shrimp
- 1/2 cup chopped scallions
- In a large wide pot, heat the oil over medium to medium high heat. Add the onions, peppers, and celery, and season with 1/2 tsp salt and 1/4 tsp pepper. Cook for 7-8 minutes, until slightly softened.
- Add the sausage, paprika, cayenne, and oregano, and continue cooking for 5 minutes, until the fat and flavor from the sausage have rendered out and further softened the vegetables.
Add the garlic and stir for 30 seconds, then add the rice. Stir continuously for 3 minutes to toast the rice.
- Add the chicken stock, 1 cup of water, tomatoes, and bay leaf, bring the liquid to a boil, then reduce to a simmer over low heat.
- Cover the pan with a lid and simmer for 15-20 minutes, stirring occasionally so the rice doesn’t settle and burn on the bottom.
- When the liquid is mostly absorbed and the rice is nearly tender, stir in the shrimp and scallions, cover with a lid, and turn the heat off. Let the pan sit on the stove for another 5 minutes, to gently cook the shrimp. The jambalaya is now ready to be served and enjoyed!
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