Step 1

In a large wide pot (I used a 5-qt braiser, but you can also use a big soup pot), heat the oil over medium to medium high heat. Add the onions, peppers, and celery, and season with 1/2 tsp salt and 1/4 tsp pepper. Cook for 7-8 minutes, until slightly softened.

Step 2

Add the sausage, paprika, cayenne, and oregano, and continue cooking for 5 minutes, until the fat and flavor from the sausage have rendered out and further softened the vegetables.

Step 3

Add the garlic and stir for 30 seconds, then add the rice. Stir continuously for 3 minutes to toast the rice.

Step 4

Add the chicken stock, 1 cup of water, tomatoes, and bay leaf, bring the liquid to a boil, then reduce to a simmer over low heat.

Step 5

Cover the pan with a lid and simmer for 15-20 minutes, stirring occasionally so the rice doesn’t settle and burn on the bottom.

Step 6

When the liquid is mostly absorbed and the rice is nearly tender, stir in the shrimp and scallions, cover with a lid, and turn the heat off. Let the pan sit on the stove for another 5 minutes, to gently cook the shrimp. The jambalaya is now ready to be served and enjoyed!