Remove the shells and tails from the shrimp and put the shells and tails in a pot with 5 cups of water. If the shrimp have heads, remove and add those to the pot as well. Clean and devein the shrimp and refrigerate until ready to use to make the Jambalaya.

Same pot, add the remaining shrimp broth ingredients minus the water and bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain, you should have about 3 cups of broth, if you have less than 3 cups, add enough water to make up the difference.

Now heat the butter in a large non stick skillet over medium heat, then add the flour and use a whisk to constantly stir until the mixture is combined, then add the bell pepper, white part of the spring onion, sausage, tomato paste, onion, celery, garlic, 2 bay leaves and a 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of your shrimp broth if the mixture sticks at all). Add the rice and stir to coat.

Pour in the remaining broth, chopped tomatoes, thyme, cayenne, half the spring onion green parts, and salt to taste. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, about 5 to 7 minutes more. Remove the bay leaves. Sprinkle the top of the Jambalaya with the parsley and remaining spring onion green parts. Serve with hot sauce if desired.