Ingredients:

  • 2 tablespoons Vegetable or Canola Oil
  • 1 pound Andouille Sausage, sliced into rounds
  • 1 large Yellow Onion, finely chopped
  • 2 stalks Celery, finely chopped
  • 1 large Green Bell Pepper, finely chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Oregano
  • 1 tablespoon Cajun/Creole Seasoning (low sodium)
  • 2 Bay Leaves
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 5 cups Long Grain White Rice, thoroughly rinsed
  • 3 cups Chicken Stock (low sodium), hot
  • 1 pound Raw Shrimp (21/25 count), peeled and deveined, tails off
  • 1/4 cup Fresh Parsley, chopped
  • Kosher Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Render the Sausage: Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook for 5–7 minutes until well-browned and the fat is rendered. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté the Trinity: Reduce heat to medium. Add the chopped onion, celery, and bell pepper (the Holy Trinity) to the pot. Sauté for 8–10 minutes until the vegetables have softened significantly and the onion is translucent.
  3. Bloom Spices and Garlic: Stir in the minced garlic, Cajun seasoning, thyme, and oregano. Cook for 1 minute until fragrant. This intensifies the dry spices' flavour.
  4. Add Wet Ingredients: Stir in the rinsed rice and coat thoroughly in the rendered fat and vegetables. Pour in the can of diced tomatoes (undrained) and the 3 cups of hot chicken stock. Add the bay leaves and stir once to combine.
  5. Bring to Simmer: Bring the mixture up to a strong simmer. Once bubbling, immediately reduce the heat to the lowest possible setting.
  6. Cover and Wait: Return the reserved sausage to the pot. Cover the pot tightly with the lid. Cook undisturbed for 20 minutes. Do not lift the lid during this time, as steam is crucial for cooking the rice evenly.
  7. Add Shrimp: After 20 minutes, remove the lid. The rice should have absorbed most of the liquid. Lay the shrimp evenly over the top of the rice mixture (do not stir).
  8. Steam Finish: Replace the lid and continue cooking for another 5–7 minutes, or until the shrimp are opaque and pink.
  9. Rest and Fluff: Remove the pot from the heat and let it rest, still covered, for 10 minutes. Remove the bay leaves. Gently fluff the jambalaya with a fork, incorporating the sausage and shrimp.
  10. Serve: Taste and adjust salt and pepper if necessary. Garnish liberally with fresh parsley before serving.