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) 6.) *1 – Pound of Medium Shrimp Peeled
 * 2 - Pound 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. Cook onions until they are dark brown stirring constantly to avoid burning. When the onions are a dark brown add the bell pepper, celery Tony’s seasoning and Sugar.
 * 2) Stir often to avoid sticking and burning. When the bell pepper starts to get tender, add the Sausage and 1 cup of water. Simmer for about 15 minutes. After 15 Minutes add the Shrimp, and cook on a medium fire for 10 minutes, or until the Shrimp become pink in color. After the Shrimp are Pink, add the remaining 3 cups of water, then salt and pepper to taste. Spoon the vegetable oil from the top of the water and remove from the pot.
 * 3) Then add the clean rice, turn up the fire to high and bring to a boil. 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. Note: After covering the pot and starting to simmer do not take the cover off until the 25 minutes are up. After 25 minutes stir and remove from fire.