Name: Sausage & Shrimp Jambalaya
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 tbsp butter; 8 oz Andouille sausage, cut into 1/4 inch slices; 2 tbsp ground paprika; 1 tbsp ground cumin; ½ tsp cayenne pepper; ½ cup diced tomatoes; 1 large green bell pepper, diced; 2 stalks celery, sliced 1/4 inch thick; 4 green onions, thinly sliced; 1 tsp salt; 1 bay leaf; 1 cup uncooked brown rice; 3 cups chicken stock; 1 lb large shrimp, peeled and deveined; salt and ground black pepper to taste

AuthorPlanet Depos GuestCategorySoupsDifficultyBeginner

While true jambalaya is really more of a thicker rice stew than a soup, this is one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.

Yields1 Serving

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

2 tbsp butter

8 oz Andouille sausage, cut into 1/4 inch slices

2 tbsp ground paprika

1 tbsp ground cumin

½ tsp cayenne pepper

½ cup diced tomatoes

1 large green bell pepper, diced

2 stalks celery, sliced 1/4 inch thick

4 green onions, thinly sliced

1 tsp salt

1 bay leaf

1 cup uncooked brown rice

3 cups chicken stock

1 lb large shrimp, peeled and deveined

salt and ground black pepper to taste

Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.

Stir in paprika, cumin and cayenne; cook for 1 minute.

Stir tomatoes, green onions, celery, green pepper, salt, and bay leaf into sausage mixture.

Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook until rice is just tender, about 45 minutes.

Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Ingredients