Shrimp and Andouille Jambalaya

Ingredients

• 0.7 pound andouille sausage sliced
• 2  bay leaves 
• 8 servings pepper black freshly ground
• 1 tablespoon canola oil 
• 8 servings cayenne pepper as needed
• 3 ribs celery cut into a large dice
• 1 large head garlic minced peeled
• 2 bunches green onions thinly sliced
• 0.3 teaspoon hot sauce to taste
• 0.3 teaspoon kosher salt 
• 1 large onion cut into a large dice
• 1 large bell pepper red cut into a large dice
• 3 cups rice long-grain
• 1 pound shrimp peeled
• 3 cups shrimp stock 
• 1 pint shucked oysters 
• 2 large tomatoes cored peeled seeded chopped

Equipment

• bowl
• pot
• dutch oven

Directions

1. Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat.
2. Add the sausage and cook, stirring occasionally, about 6 minutes.
3. 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.
4. 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.
5. Remove from the heat and let sit, covered, for 8 minutes.
6. To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
7. Ochsner Criteria Slimmed Down Original Recipe
8. Calories: Less than 800 392 calories 675 calories
9. Total Fat: Less than 20gm 19.5 grams 29.4 grams
10. Saturated Fat: Less than 8gm 6.2 gm 10.9 gm
11. Cholesterol: Less than 150mg 140 mg 164 mg
12. Sodium: Less than 1000 918 mg 878 mg