jambalaya

was recently inspired to start a bucket list. number two on that list is "go to the real french quarter". i'm thinking it's nothing like the bar we've frequented. came across a jambalaya recipe that i've tweaked over the years. it's spicy but pretty amazing.
jambalaya evolved from the spanish attempting paella in the new world without saffron as it was too expensive to import. tomatoes were substituted. hoping to take a stab at paella sometime soon.

jambalaya

2 c rice
1 lb smoked sausage, sliced
1 lb salad shrimp
1 large onion, diced
3 stalks celery, sliced
1 clove garlic, minced
4 green onions, sliced
1/2 jar of salsa
1, 28 oz can stewed tomatoes
2 tbl bay seasoning
1/3 c fresh parsley, chopped
3 tbl paprika
1 tsp salt

1. heat 2 tbl olive oil in a large stock pot. cook onions and garlic until soft.
2. add salsa, bay seasoning, cayenne pepper, paprika, salt, tomatoes, celery and parsley. cook for 5 minutes.
3. add 4 cups of boiling water and rice. simmer for 25 minutes. add sausage and shrimp in last 10 minutes of cooking.