Jambalaya with rice and shrimp

Ingredients:

• 450 g shrimp with shells
• 1 teaspoon black peppercorns
• 1 onion, leave 1 half whole, chop the other half
• 3 stalks of celery, 1 cut into large pieces and 2 chopped
• 5 cloves garlic, 3 crushed and 2 chopped
• 4 bay leaves
• 2 tablespoons of vegetable oil
• 2 tablespoons of wheat flour
• 1 green bell pepper, chopped
• 1 bunch green onions, chopped, white and green parts separated
• 160 gr. andouette sausages, cut
• 1 tbsp tomato paste
• 1 cup long grain rice
• 450 g chopped tomatoes
• 1 teaspoon dried thyme
• A large pinch of cayenne pepper
• 1/2 cup parsley leaves, coarsely chopped
• Louisiana hot sauce for serving

Preparation:

1. Make shrimp brothPeel the shrimp and place the shells in a medium saucepan. Refrigerate until ready to use.
   
   Add the peppercorns, half an onion, large pieces of celery, 3 crushed garlic cloves, and 2 bay leaves to the pan, along with 5 cups of water. Bring to a boil, then reduce the heat and simmer until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely, then strain. You should have about 3 cups. If you have less than 3 cups, add more water as needed.
2. Make jambalayaHeat the oil in a large skillet over medium heat. Add the flour and stir constantly until the mixture is toasted, about 2 minutes. Add the bell pepper, white parts of the green onion, sausage, tomato paste, chopped onion, celery, and garlic, the remaining 2 bay leaves, and 1 teaspoon of salt.
   
   Cook, stirring frequently, until the vegetables are tender, about 5 minutes (add a little shrimp broth or water if the mixture sticks). Add the rice and stir.
3. Add the remaining broth, crushed tomatoes, thyme, cayenne pepper, half the green onions, and 1 teaspoon salt. Stir and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Add the shrimp, cover, and continue cooking until the rice is tender and the shrimp are cooked through, about 5-7 minutes. Remove the bay leaf.
   
   Sprinkle the jambalaya with parsley and green onions. Serve with hot sauce.