Courtesy of Chef Gustavo Del Real of the Gumbo House

Yields about 10 16-oz bowls

1 cup butter (or oil)

1/2 cup onion, minced

1/2 cup green onion, chopped

1/2 Tbs garlic

12 cups water

1/4 cup chicken stock

1 1/2 Tbs Worcestershire sauce

1/2 Tbs Tabasco

4 cups tomato sauce, canned

2 Tbs + 2 tsp granulated sugar

1 1/2 Tbs salt

1 Tbs white pepper

1 Tbs garlic powder

2 tsp cayenne pepper

1 Tbs black pepper

2 tsp cumin

1 tsp basil, dry

3/4 lb shrimp 31/40

3/4 lb Andouille sausage, sliced

1 cup butter (or oil)

2 cups uncooked white rice

3 cups water

3 Tbs green onions, chopped

3 1/2 Tbs Parmesan cheese

Melt 1 cup of butter in a heavy gauged pan and sauté the onions until translucent, then add green onions and garlic and sauté for about 15 minutes on a gas stovetop or about 28 minutes on an electric stovetop. Do not burn the garlic. Deglaze the pan by adding the water and chicken stock and scraping up any bits from the pan. Add the next 11 ingredients and simmer for 1/2 hour uncovered or until 168 degrees. Cool down for two hours or until 60 degrees.

In a separate large pan, sauté the shrimp and sausage in 1 cup of butter (or oil) over medium heat. Don’t cook completely before adding to the jambalaya sauce to avoid drying out the shrimp. Add shrimp and sausage mixture to the jambalaya sauce and cook to about 140 degrees or about 45 minutes. Cool for about 10 minutes before serving.

For the rice, bring 3 cups of water to a boil. Add 2 cups rice, cover, and let sit for 10 minutes.

To plate, add 2 scoops of rice per 16-oz bowl. Garnish each serving with Parmesan cheese and green onions.

Chef’s note: You can add any kind of meat or seafood (chicken, crawfish, etc.) to the jambalaya sauce.