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| Chef John's Sausage & Shrimp Jambalaya |
"While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added 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
- 1/2 teaspoon cayenne pepper
- 1/2 cup diced tomatoes
- 1 large green bell pepper, diced
- 2 stalks celery, sliced 1/4 inch thick
- 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 :
| Prep : 15M | Cook : 4M | Ready in : 1H15M |
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- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown. Watch Now
- Stir in paprika, cumin and cayenne; cook for 1 minute. Watch Now
- Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture. Watch Now
- 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. Watch Now
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper. Watch Now
Notes :
- Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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