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
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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,
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sliced 1/4 inch thic
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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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