Seafood Jambalaya

Instructions

1. Prepare the Holy Trinity
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion, bell pepper, and celery (the 'Holy Trinity' of Cajun cooking). Sauté for 5-7 minutes until vegetables begin to soften.
2. Brown the Sausage
   Add the sliced andouille sausage to the pot and cook for about 3-4 minutes until it begins to brown. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
3. Add Rice and Seasonings
   Stir in the uncooked rice, making sure it's well-coated with the oil and vegetables. Add the Cajun seasoning, bay leaves, and diced tomatoes with their juice. Cook for 2-3 minutes, stirring frequently.
4. Add Liquid and Simmer
   Pour in the seafood or chicken stock and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is almost tender and has absorbed most of the liquid.
5. Cook the Seafood
   Gently stir in the shrimp and crab meat. Cover and cook for an additional 5-7 minutes until the shrimp turns pink and is cooked through. Be careful not to overcook the seafood.
6. Rest and Finish
   Remove the pot from the heat. Take out the bay leaves. Let the jambalaya rest, covered, for 5 minutes to allow the flavors to meld and any remaining liquid to be absorbed.
7. Garnish and Serve
   Fluff the jambalaya with a fork and stir in the fresh chopped parsley. Serve hot in bowls with hot sauce on the side for those who want extra heat.