Chef John's Sausage & Shrimp Jambalaya

Name: Chef John's Sausage & Shrimp Jambalaya
Total time: 75
Yield: 4
Ingredients: 2 tablespoons butter; 8 ounces andouille sausage, cut into 1/4-inch slices; 2 tablespoons ground paprika; 1 tablespoon ground cumin; 0.5 teaspoon cayenne pepper; 0.5 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

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

4 servings

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2 tablespoons butter
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8 ounces andouille sausage, cut into 1/4-inch slices
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2 tablespoons ground paprika
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1 tablespoon ground cumin
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0.5 teaspoon cayenne pepper
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0.5 cup diced tomatoes
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2 stalks celery, sliced 1/4 inch thick
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1 large green bell pepper, diced

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4 green onions, thinly sliced
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1 teaspoon salt
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1 bay leaf
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1 cup uncooked brown rice
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3 cups chicken stock
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1 pound large shrimp, peeled and deveined
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salt and ground black pepper to taste

Instructions

Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
Stir in paprika, cumin, and cayenne; cook for 1 minute.
Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes.
Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.