Shrimp and Andouille Jambalaya

Ingredients

• ¼ teaspoon hot sauce, or to taste
• 2 bunches green onions, thinly sliced
• 3 cups shrimp stock or water
• 3 cups long-grain rice, soaked in 3 changes of water
• 2 bay leaves
• 1 pint shucked oysters
• 1 pound medium shrimp, peeled
• + 10 more ingredients
• • 2 large tomatoes, cored, peeled, seeded, and chopped
  • Freshly ground black pepper
  • ¼ teaspoon kosher salt
  • Cayenne pepper, as needed
  • 1 large head garlic, peeled and minced
  • 3 ribs celery, cut into a large dice
  • 1 large onion, cut into a large dice
  • 1 large red bell pepper, cut into a large dice
  • ²/₃ pound andouille sausage, sliced ¼ inch thick
  • 1 tablespoon canola oil

1. Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. 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 minu...

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