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

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