Jambalaya (Cajun)

Instructions

1. 1

   Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.

2. 2

   Add the sliced andouille sausage and cook for 5 to 7 minutes, stirring occasionally, until the edges are browned and the fat is rendered.

3. 3

   Add the shrimp to the pot and cook for 2 to 3 minutes per side until they just begin to turn pink, then remove both the sausage and shrimp to a plate using a slotted spoon.

4. 4

   In the same pot, add the diced onion, bell pepper, and celery (the holy trinity) and cook for 6 to 8 minutes over medium heat, stirring frequently, until the vegetables are softened and fragrant.

5. 5

   Add the minced garlic and cook for 1 minute until fragrant, then stir in the Cajun seasoning, cayenne pepper, paprika, and thyme, cooking for 30 seconds to toast the spices.

6. 6

   Add the uncooked rice to the pot and stir constantly for 2 to 3 minutes until the rice is well coated with oil and begins to turn slightly translucent at the edges.

7. 7

   Pour in the diced tomatoes with their juice and the stock, then add the bay leaf and season with salt and pepper. Bring to a boil, stirring once or twice.

8. 8

   Return the sausage and shrimp to the pot, stir well to combine, then reduce heat to low, cover with a lid, and simmer for 18 to 20 minutes until the rice is tender and has absorbed the liquid.

9. 9

   Remove from heat and let stand covered for 5 minutes, then remove the bay leaf, fluff the rice with a fork, and taste and adjust seasonings.

10. 10

    Transfer to a serving dish and garnish with chopped green onions before serving.