Real Cajun Jambalaya

Ingredients

 * 4 medium yellow onions chopped finely
 * 1 medium green bell pepper chopped finely
 * 3 sticks of celery chopped finely
 * 1 round of garlic chopped finely
 * 2 tablespoons of Tony Chachere’s seasoning (or any Cajun seasoning)
 * 1 pound of medium shrimp peeled
 * 2 pounds of smoked sausage sliced in ¼ inch slices
 * ¼ tablespoon of sugar
 * ½ cup of vegetable oil
 * 4 cups of long-grain rice
 * 6 cups of water

Directions

 * 1) Place vegetable oil and onions in a 6 or 7 quart dutch oven or black cast iron pot.
 * 2) Cook onions until they are dark brown stirring constantly to avoid burning.
 * 3) When the onions are a dark brown add the bell pepper, celery Tony’s seasoning and sugar.
 * 4) Stir often to avoid sticking and burning.
 * 5) When the bell pepper starts to get tender, add the sausage and 1 cup of water.
 * 6) Simmer for about 15 minutes.
 * 7) After 15 minutes add the shrimp, and cook on a medium fire for 10 minutes, or until the shrimp become pink in color.
 * 8) After the shrimp are pink, add the remaining 3 cups of water, then salt and pepper to taste.
 * 9) Spoon the vegetable oil from the top of the water and remove from the pot.
 * 10) Then add the clean rice, turn up the fire to high and bring to a boil.
 * 11) After coming to a boil stir once to make sure the bottom hasn’t started to stick and then cover and simmer for twenty-five minutes.
 * 12) Note: after covering the pot and starting to simmer do not take the cover off until the 25 minutes are up.
 * 13) After 25 minutes stir and remove from fire.