I love jambalaya, but was afraid to make it for a long time, I think my brain made it seem more complicated than it really was. I have now made it countless times over the last 5 years, and have noticed that the details matter. And it's all worth it!
Cut both smoked and andouille sausages into quartered slices (each slice is 1/4 inch to 1/2 inch thickness, each disc is quartered. I like to quarter first, then slice the wedges.)
Heat the oil in a large Dutch oven or black iron pot over medium heat, add half the prepped sausage per batch and saute for 8 to 10 minutes, until browned. Remove the sausage from pan (leave the oil and drippings) to a bowl, and set aside. Add remaining sausage to the same pot and cook 8 to 10 minutes, until lightly browned. Remove sausage from pan (again, leave the oil and drippings) and add to the bowl with first batch of sausage, and set aside.
Add onion, celery and peppers to the same pot that you cooked the sausage in and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato paste to pot, cook for about 1 minute while stirring. Add tomato, garlic, jalapeno or cayenne, oregano, and thyme, and cook until all the vegetables and herbs are blended well.
Add the stock and bring to a full rolling boil. Stir in the rice, and add the sausages, bay leaves, salt, pepper and hot sauce. Return to a full boil, reduce the heat to low, stir well then simmer (covered) for 20 minutes.
Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Remove bay leaves. Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.
Please read my full post for all of the tips to go along with this recipe. I hope you enjoy!