Chef John's Sausage Shrimp Jambalaya

Ingredients

• butter (2 tablespoons)
• andouille sausage (8 ounces)
• ground paprika (2 tablespoons)
• ground cumin (1 tablespoon)
• cayenne pepper (0.5 teaspoon)
• diced tomatoes (0.5 cup)
• celery (2 stalks)
• green bell pepper (1 large)
• green onions (4 )
• salt (1 teaspoon)
• bay leaf (1 )
• uncooked brown rice (1 cup)
• chicken stock (3 cups)
• large shrimp (1 pound)
• salt (0 )
• ground black pepper (0 )

Instructions

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

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 495
• fat: 25 g
• sats: 10 g
• carbs: 37 g
• fibre: 5 g
• protein: 30 g
• salt: 1.909 g