Name: Chef John's Sausage & Shrimp Jambalaya
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butter - 2 tablespoons; Andouille sausage, cut into 1/4-inch slices - 8 ounces; Ground paprika - 2 tablespoons; Ground cumin - 1 tablespoon; Cayenne pepper - ½ teaspoon; Diced tomatoes - ½ cup; Celery, sliced 1/4 inch thick - 2 stalks; Green bell pepper, diced - 1 large; Green onions, thinly sliced - 4; Salt - 1 teaspoon; Bay leaf - 1; Uncooked brown rice - 1 cup; Chicken stock - 3 cups; Large shrimp, peeled and deveined - 1 pound; Salt and ground black pepper to taste - 1 pound

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Sausage & Shrimp Jambalaya

1. Butter - 2 tablespoons

2. Andouille sausage, cut into 1/4-inch slices - 8 ounces

3. Ground paprika - 2 tablespoons

4. Ground cumin - 1 tablespoon

5. Cayenne pepper - ½ teaspoon

6. Diced tomatoes - ½ cup

7. Celery, sliced 1/4 inch thick - 2 stalks

8. Green bell pepper, diced - 1 large

9. Green onions, thinly sliced - 4

10. Salt - 1 teaspoon

11. Bay leaf - 1

12. Uncooked brown rice - 1 cup

13. Chicken stock - 3 cups

14. Large shrimp, peeled and deveined - 1 pound

15. Salt and ground black pepper to taste - 1 pound

How to cook deliciously - Chef John's Sausage & Shrimp Jambalaya

1. Stage

Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.

2. Stage

Stir in paprika, cumin, and cayenne; cook for 1 minute.

3. Stage

Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.

4. Stage

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. Stage

Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper. Rochelle