chef john's sausage & shrimp jambalaya

Ingredients

• Servings: 4
• 2 tablespoons butter
• 8 ounces andouille sausage, cut into 1/4-inch slices
• 2 tablespoons ground paprika
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 cup diced tomatoes
• 1 large green bell pepper, diced
• 2 stalks celery, sliced 1/4 inch thick
• 4 green onions, thinly sliced
• 1 teaspoon salt
• 1 bay leaf
• 1 cup uncooked brown rice
• 3 cups chicken stock
• 1 pound large shrimp, peeled and deveined
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• stir in paprika, cumin and cayenne; cook for 1 minute.
• stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• add brown rice and stir to combine. stir in chicken stock and turn heat to low. cover and cook for until rice is just tender, about 45 minutes.
• stir in shrimp, replace lid and cook for 5 minutes. season with salt and black pepper.