Bayou Shrimp and Sausage Jambalaya

Ingredients

• 1 pound Gulf shrimp, peeled and deveined
• 12 ounces Andouille sausage, sliced into rounds
• 2 cups Long-grain white rice
• 4 cups Chicken stock
• 1 large Yellow onion, diced
• 1 medium Green bell pepper, diced
• 2 stalks Celery stalks, diced
• 4 cloves Garlic, minced
• 14.5 ounces Canned crushed tomatoes
• 2 tablespoons Cajun seasoning
• 2 tablespoons Vegetable oil
• 0.25 cup Fresh parsley, chopped(optional)

Instructions

1. 1

   Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the andouille sausage rounds until crisp.

2. 2

   Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. 3

   Add the onion, bell pepper, and celery (the 'Holy Trinity') to the pot and sauté until the vegetables are softened and the onions are translucent.

4. 4

   Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant, then add the dry rice and toast it for 2 minutes.

5. 5

   Pour in the chicken stock and crushed tomatoes, scraping the bottom of the pot to release any browned bits (fond).

6. 6

   Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes until the rice is tender.

7. 7

   Gently fold in the raw shrimp and the cooked sausage, then cover and cook for an additional 5-7 minutes until the shrimp are pink and opaque.

8. 8

   Remove from heat, fluff with a fork, and garnish with fresh parsley before serving.