Shrimp and Sausage Jambalaya

From an Emeril Lagasse cookbook.

ingredients

2 tbsp vegetable oil
2 cups yellow onion, chopped
1 cup green bell pepper, chopped
1/2 cup celery, chopped
1 tsp salt
1/2 tsp cayenne pepper
1 lb smoked sausage, cut lengthwise in half, then cut crosswise into 1/4-inch thick slices
4 bay leaves
2 cups peeled, seeded and chopped canned or fresh tomatoes
1 tbsp garlic, chopped
1 lb peeled raw shrimp, or any firm fish
2 cups long grain rice
5 cups chicken broth
1/2 cup chopped green onions

1
In a large Dutch oven, heat the vegetable oil over medium heat. Add the onions, bell peppers and celery and season with the salt and cayenne. Cook, stirring, until the vegetables are wilted, about 5 minutes. Add the sausage and cook, stirring for 2 minutes. Add the bay leaves, tomatoes, garlic and shrimp and cook, stirring for 2 minutes. Add the rice and cool, stirring for 2 minutes, then add the broth and bring to a boil. Reduce the heat to medium-low, cover and cook until the rice is tender and most of the liquid is absorbed, 25 to 30 minutes.
2
Stir in the green onions, remove the bay leaves and serve hot.

Source: Cecilia Froming