Becca’s Jambalaya

Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups

Tony Chachere's Creole Jambalaya Dinner Mix - One 8-oz box

Water -

Uncle Ben's converted original long grain rice -

Chicken broth (homemade is best)

Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total

Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total

Celery, chopped -

Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)

Garlic, minced - 1 heaping Tablespoon

Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary

Diced tomatoes - 1/3 of a 14-oz can

Tomato sauce - 1/3 of an 8-oz can

Dried thyme -

Tabasco sauce - several sprinkles

Oregano -

Cayenne pepper -

Sugar -

Tony Chachere's Creole Seasoning -

Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)

Lemon juice - juice of half a lemon for each lb of shrimp