Cajun Sausage and Shrimp Jambalaya

Method

1. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the sliced andouille and brown it for about 5 minutes, stirring, until the edges crisp, then scoop it out and set aside.

2. Add the diced onion, bell pepper, and celery to the same pot and cook in the sausage fat for 6 to 8 minutes until softened, scraping up the browned bits.

3. Stir in the minced garlic, tomato paste, Cajun seasoning, and thyme and cook for 1 minute until fragrant and the paste darkens slightly.

4. Add the diced tomatoes with their juice and the bay leaves, stirring to combine into a thick base.

5. Pour in the rice and stir for 1 minute so the grains toast lightly and get coated in the seasoned oil.

6. Return the browned sausage to the pot, then pour in the chicken stock and stir once to level the rice; avoid stirring again after this so the rice cooks evenly.

7. Bring the pot to a boil, then reduce the heat to low, cover tightly, and simmer for 20 to 25 minutes until the rice is nearly tender and most of the liquid is absorbed.

8. Nestle the shrimp into the top of the rice, cover again, and cook for 5 to 7 minutes until the shrimp turn pink and opaque all the way through.

9. Remove the pot from the heat and let it rest, covered, for 5 minutes so the rice finishes steaming.

10. Fish out and discard the bay leaves, then gently fluff the jambalaya with a fork.

11. Taste and adjust the Cajun seasoning and salt, then scatter the sliced green onions over the top and serve hot.

Cooking times vary by equipment -- cook to temperature and to taste.