Chef John's Shrimp and Sausage Jambalaya

Ingredients Needed

• 2 tablespoons butter

• 8 ounces andouille sausage, cut into 1/4-inch slices

• 2 tablespoons ground paprika

• 1 tablespoon ground cumin

• ½ teaspoon cayenne pepper

• ½ cup diced tomatoes

• 2 stalks celery, sliced 1/4 inch thick

• 1 large green bell pepper, diced

• 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

Instructions

Prepare all the ingredients before starting.

In a large stockpot, melt butter and add sausage. Cook and stir for 5 to 6 minutes until the sausage starts to brown.

Add paprika, cumin, and cayenne pepper, and cook for 1 minute.

Add tomatoes, celery, green peppers, green onions, salt, and a bay leaf to the sausage mixture and stir.

Add brown rice and stir to combine. Pour in the chicken stock, bring to a simmer, then lower the heat. Cover and cook for about 45 minutes until the rice is tender.

Stir in the shrimp, cover, and cook for about 5 minutes until the shrimp are fully cooked. Season with salt and pepper to taste.

Cooking Tip

Nutritional Information (per serving)