Jambalaya

Ingredients

2 T vegetable oil

12 oz andouille sausage, sliced into rounds

1 lb shrimp, peeled and deveined

1 onion, diced

1 green bell pepper, diced

3 stalks celery, diced

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

2 cups chicken stock

1 1/2 cups long-grain rice

2 tsp Cajun or Creole seasoning

1 tsp smoked paprika

1/2 tsp thyme

Hot sauce and scallions for serving

Preparation

The holy trinity — onion, bell pepper, celery — is non-negotiable here. Don't skip it.

Heat oil in a large heavy pot over medium-high heat. Brown the sausage until the edges are caramelized. Remove and set aside.

In the same pot, sauté onion, bell pepper, and celery until soft. Add garlic, Cajun seasoning, paprika, and thyme. Stir for a minute. Add tomatoes and stock and bring to a simmer.

Add rice and sausage back in. Stir well, cover, and cook over low heat for 20 minutes until rice has absorbed the liquid. Check halfway and stir gently if it looks like it's sticking.

Season the shrimp with salt and a pinch of Cajun seasoning. Add to the pot, cover, and cook for 5 more minutes until the shrimp are pink and just cooked through. Don't overcook them.

Serve directly from the pot with hot sauce and a scatter of scallions.