Chef John's Sausage & Shrimp Jambalaya Recipe

Name: Chef John's Sausage & Shrimp Jambalaya Recipe
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

"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...."

INGREDIENTS

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2 tablespoons butter

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8 ounces andouille sausage, cut into 1/4-inch slices

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2 tablespoons ground paprika

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1 tablespoon ground cumin

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1/2 teaspoon cayenne pepper

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1/2 cup diced tomatoes

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1 large green bell pepper, diced

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2 stalks celery, sliced 1/4 inch thick

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4 green onions, thinly sliced

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1 teaspoon salt

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1 bay leaf

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1 cup uncooked brown rice

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3 cups chicken stock

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1 pound large shrimp, peeled and deveined

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salt and ground black pepper to taste

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