Serves 8

2 tbsp. butter
1 lb. Andouille sausage, cut into 1/4 inch slices
1 large onion, cut into large dice
1 large bell pepper, any colour, cut into large dice
3 ribs of celery, cut into large dice
1 small head of garlic, peeled & minced
Creole Seafood Seasoning
2 large tomatoes, cored, peeled, seeded & chopped
1 pound medium shrimp, peeled
1/2 lb. Fish fillet (diced trout, carp,
& bass work well)
2 bay leaves
3 cups long grained rice, rinse 3 times
6 cups water
1 pint-shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 tsp. hot sauce or to taste

Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and sauté for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery and garlic season with Creole seasoning, salt and black pepper. Sauté still over high heat for about 8 minutes, or until all natural sugars in the vegetables have browned and caramelized.

Add the tomatoes, shrimp, fish and bay leaves, stir. Add the rice stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat. To serve, transfer to a serving bowl and mix in the green onions. Season with hot sauce.