1
Heat a large stockpot over medium high heat and add the butter and flour; whisk together and cook the roux for 5 minutes.
2
Add the onion, pepper, celery, and garlic and cook, stirring occasionally, for another 5 minutes.
3
Add the sausage, rice, fennel, cayenne, oregano, bay leaf, broth, water, tomato paste, and tomatoes. Bring to a boil, cover, reduce heat, and simmer until the rice is fully cooked, about 20 minutes, stirring once or twice to prevent sticking. If the jambalaya becomes too thick, thin with a bit more water.
4
Stir in the shrimp, cover, and simmer until the shrimp is cooked through, about 5 more minutes. Remove from the heat, remove and discard the bay leaf, and add hot sauce to taste. Let stand for 5 minutes before spooning into bowls and topping with fresh parsley to serve.
