Ingredients

• 1 tablespoon canola oil
• 2/3 pound andouille sausage, sliced 1/4 inch thick
• 1 large red bell pepper, cut into a large dice
• 1 large onion, cut into a large dice
• 3 ribs celery, cut into a large dice
• 1 large head garlic, peeled and minced
• Cayenne pepper, as needed
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 large tomatoes, cored, peeled, seeded, and chopped
• 1 pound medium shrimp, peeled
• 1 pint shucked oysters
• 2 bay leaves
• 3 cups long-grain rice, soaked in 3 changes of water
• 3 cups shrimp stock or water
• 2 bunches green onions, thinly sliced
• 1/4 teaspoon hot sauce, or to taste

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Instructions

1. Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.
2. To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
3. Ochsner Criteria Slimmed Down Original Recipe
4. Calories: Less than 800 392 calories 675 calories
5. Total Fat: Less than 20gm 19.5 grams 29.4 grams
6. Saturated Fat: Less than 8gm 6.2 gm 10.9 gm
7. Cholesterol: Less than 150mg 140 mg 164 mg
8. Sodium: Less than 1000 918 mg 878 mg