Simple Shrimp And Andouille Jambalaya - onion

Method

• In a food processor, pulse the onion, red pepper and garlic until chopped very fine, ten to twelve 1-second pulses, scraping down the sides of the bowl as necessary; set aside.
• Season the shrimp with salt and hot pepper sauce to taste.
• Heat the oil in a large Dutch oven over medium high heat until shimmering. Add the shrimp in a single layer and cook, without stirring, for 30 seconds. Using tongs, flip the shrimp and cook for another 30 seconds. Transfer the shrimp to a medium bowl and set aside.
• Add the sausage to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a second bowl.
• Scrape the veggies from the food processor into the empty pot and cook, stirring frequently, until softened, about 3 minutes. Stir in the rice and continue to stir until the grains are coated with the fat, about 1 minute.
• Add the bay leaves, tomatoes, clam juice, and 1 cup water and bring to a boil.
• Stir in the sausage, cover, and reduce the heat to low.
• Cook until the rice is tender, 17 to 20 minutes.
• Off the heat, stir in the shrimp and parsley with a fork (do not mush the rice), cover the pot, and allow to sit for 2 minutes or until the shrimp is heated through.
• Discard the bay leaves and adjust the seasoning with salt and hot pepper sauce to taste. Serve immediately.