Shrimp and Andouille Jambalaya

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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