SHRIMP AND ANDOUILLE JAMBALAYA

Shrimp and Andouille Jambalaya image

Provided by Food Network

Time 55m

Yield 8 large servings

Number Of Ingredients 17

1 tablespoon canola oil
2/3 pound andouille sausage, sliced 1/4 inch thick
1 large red bell pepper, cut into a large dice
1 large onion, cut into a large dice
3 ribs celery, cut into a large dice
1 large head garlic, peeled and minced
Cayenne pepper, as needed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 large tomatoes, cored, peeled, seeded, and chopped
1 pound medium shrimp, peeled
1 pint shucked oysters
2 bay leaves
3 cups long-grain rice, soaked in 3 changes of water
3 cups shrimp stock or water
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste

Steps:

Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.
To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.