Shrimp and smoked sausage jambalaya

Ingredients

• 2 tablespoons of vegetable oil
• 500 g of smoked sausage (andouille, chorizo, or other), sliced
• 500 g of chopped onions
• 180 g of diced bell pepper
• 180 g of chopped celery
• salt
• Cayenne pepper
• 250 g of long-grain rice
• 1 can of peeled tomatoes with their juice, chopped
• 1 tablespoon of chopped garlic
• 500 ml of water
• 4 bay leaves
• 1/4 teaspoon of dried thyme
• 450 g of medium-sized peeled shrimp
• 60 g of finely chopped new onions

Heat the oil in a large pot over medium heat. Add the sausage and cook for 2 minutes, until browned.

Add the onions, bell pepper, and celery. Season with salt and cayenne pepper, and cook for 6 to 8 minutes, or until the onions are softened and golden brown.

Add the rice and stir until well combined, then pour in the tomatoes with their juice, garlic, water, bay leaf, and thyme. Bring to a boil, then reduce the heat and simmer, covered.

In a bowl, season the shrimp with salt and cayenne pepper. Add them to the stockpot and continue cooking for 10 minutes, until the rice is tender, the liquid has been absorbed, and the shrimp are pink.

Remove the stockpot from the heat and let it rest for 5 minutes. Remove the bay leaf, add the new onions, and serve.