Before starting anything, go ahead and get the rice started in a rice cooker.

Heat olive oil in a stock pot. Add andouille sausage to brown.

As the sausage begins to brown, add bell pepper, onion, jalapeno, and celery. Allow vegetables to sweat slightly, until the raw onion smells disappears.

Add flour and stir until achieving a golden roux. Add chicken stock.

Add shrimp, and allow to cook through. Add all spices, and stir into chicken broth.

Add tomato sauce and kidney beans. Simmer for 10-15 minutes.

While the stew is simmering, slice the green onions as thinly as possible. Take the roma tomato and cut it into quarters. Using the tip of your knife, scrape the seeds out of the tomato quarters. Julienne tomato into very thin strips.

I served the stew with the rice scooped on top and then garnished with scallion and tomato. Traditionally rice is cooked into the jambalaya, but I hate being told what to do.