Authentic Shrimp and Andouille Sausage Jambalaya

Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage slices. Quick tip: the sausage will release some of its oils, which will render more flavor into the pot. Cook until browned, then add the onions, bell peppers, celery, and garlic. Cook these until softened, about 5-7 minutes.

Stir in the spices - Old Bay, Cajun seasoning, smoked paprika, and the bay leaves. From the aroma that fills up your kitchen, you'll know why I emphasized the importance of the spices. Add the rice, and stir everything together so the rice is coated in the spice mixture. Then, pour in the chicken stock and diced tomatoes, along with the juices from the can for extra flavor.

Bring the ingredients to a boil, then lower the heat to a simmer. Cover and let it cook for about 20 minutes, until the rice is tender and has absorbed most of the liquid. Now, stir in the shrimp. As they cook, they'll give our jambalaya an additional delicious twist. Cover again, and cook for another 5-10 minutes until the shrimp are cooked through.

Season with salt and pepper to taste, then garnish with chopped parsley and green onions before serving. Keep in mind, the flavor continues to develop, so it tastes even better the next day – if you manage to have leftovers!