Sausage & Shrimp Jambalaya

While shrimp jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that can be customized. Add more stock to easily make it into a soup recipe. Serve garnished with green onion.

Ingredients

• 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

1. Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
2. Stir in paprika, cumin, and cayenne; cook for 1 minute.
3. Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
4. 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.
5. Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.

Recipe Tip

The cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.

Recipes by John

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