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1
Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat.
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2
Add the sausage and cook, stirring occasionally, about 6 minutes.
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3
Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste.
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4
Cook stirring, until well browned, about 8 minutes.
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5
Stir in the tomatoes, shrimp, oysters, and bay leaves.
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6
Add the rice, stir gently; then add the stock.
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7
Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking.
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8
Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes.
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9
Remove from the heat and let sit, covered, for 8 minutes.
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10
To serve, transfer to a serving bowl, and mix in the green onions.
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11
Season with hot sauce.
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12
Chef's notes: Jambalaya is a versatile dish; different combinations of other ingredients can work in this recipe.
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13
After adding the rice, be careful when stirring, the less stirring the better.
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14
You don't want to pull our excessive starch from the grain--this is not risotto.
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15
While simmering, be sure rice is not sticking to the bottom; you might need to add a little water or turn down the heat.
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16
If no andouille is available, substitute other sausages, smoked sausage is the best.
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17
Ochsner Criteria Slimmed Down Original Recipe
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18
Calories: Less than 800 392 calories 675 calories
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19
Total Fat: Less than 20gm 19.5 grams 29.4 grams
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20
Saturated Fat: Less than 8gm 6.2 gm 10.9 gm
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21
Cholesterol: Less than 150mg 140 mg 164 mg
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22
Sodium: Less than 1000 918 mg 878 mg
