Seafood and Sausage Jambalaya Recipe

Heat oil in a large Dutch oven or cast iron pot over medium heat. Add sausages and sauté for 8 to 10 minutes or until browned. Transfer sausage to a bowl and set aside.

Add butter, onion, celery, and peppers to the same pot and sauté for 8 to 10 minutes or until the onions are translucent. Add tomato, garlic, cayenne, thyme, cumin, and tomato paste; cook until all the vegetables and herbs are blended well.

Add stock and bring to a rolling boil. Stir in rice, then add the sausage, bay leaves, salt, sugar, pepper, and hot sauce, if using.

Return to a boil. Reduce heat to low and simmer, covered, for 20 minutes. Add ¼ cup of the parsley, lemon juice, shrimp, and mussels; stir well. Continue cooking just until shrimp turns pink and mussels open. Discard any shells that remain closed.

Cover pot, remove from heat, and allow the jambalaya to steam for 15 minutes before serving. Garnish with the remaining parsley.