adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chef John's Sausage & Shrimp Jambalaya
Chef John's Sausage & Shrimp Jambalaya
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Succulent shrimp and sausage jambalaya: a flavorful, hearty one-pot comfort meal.
Ingredients:
  • 2 tablespoons butter
  • 8 ounces andouille sausage, cut into 1/4-inch slices
  • 2 tablespoons ground paprika
  • 1 tablespoon ground cumin
  • 0.5 teaspoon cayenne pepper
  • 0.5 cup diced tomatoes
  • 2 stalks celery, sliced 1/4 inch thick
  • 1 large green bell pepper, diced
  • 4 green onions, thinly sliced
  • 1 bay leaf
  • 1 cup uncooked brown rice
  • 3 cups chicken stock
  • 1 pound large shrimp, peeled and deveined
Instructions:
  • In a large stockpot over medium heat, cook and stir butter and sausage until the sausage starts to brown, about 5 to 6 minutes.
  • Add in the paprika, cumin, and cayenne, and cook for one minute.
  • Combine the tomatoes, celery, green pepper, green onions, salt, and bay leaf with the sausage mixture and mix well.
  • Stir in the brown rice until well combined. Then pour in the chicken stock and bring to a simmer. Reduce heat to low, cover, and cook for about 45 minutes until the rice is just tender.
  • Add the shrimp to the mixture, cover, and cook for approximately 5 minutes until the shrimp are fully cooked. Season with salt and black pepper to taste.

Similar Recipes