John Besh's Classic Creole Seafood Jambalaya

John Besh’s Classic Creole Seafood Jambalaya

½ pound andouille or another smoked sausage, chopped

1 pound fresh pork sausage, removed from casings

½ cup bacon fat or vegetable oil

1 large onion, chopped

1 bell pepper, seeded and chopped

1 stalk celery, with leaves, chopped

3 garlic cloves, minced

2 cups white rice

1 teaspoon cayenne pepper

2 dried bay leaves

1 cup crushed tomatoes

2 cups chicken broth

1 ½ pounds medium wild American shrimp, peeled and deveined

Salt and pepper

2 green onions, chopped

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