Chef John's Sausage & Shrimp Jambalaya
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recipe
,
shrimp
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Recipe by Chef John
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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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1/2 teaspoon cayenne pepper
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1/2 cup diced tomatoes
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1 large green bell pepper, diced
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2 stalks celery, sliced 1/4 inch thick
Directions:
- 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.
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