Sausage An Jambalaya
From frodo 6 years ago
- 1hr 15 min to make
- Serves 4
"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
- 2 tablespoons butter shopping list
- 8 ounces andouille sausage, cut into 1/4-inch slices shopping list
- 2 tablespoons ground paprika shopping list
- 1 tablespoon ground cumin shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1/2 cup diced tomatoes shopping list
- 1 large green bell pepper, diced shopping list
- 2 stalks celery, sliced 1/4 inch thick shopping list
- 4 green onions, thinly sliced shopping list
- 1 teaspoon salt shopping list
- 1 bay leaf shopping list
- 1 cup uncooked brown rice shopping list
- 3 cups chicken stock shopping list
- 1 pound large shrimp, peeled and deveined shopping list
- salt and ground black pepper to taste shopping list
- Add all ingredients to list shopping list
How to make it
- 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, onions, celery, green pepper, green onions, 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 for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
People Who Like This Dish 2
- clbacon Birmingham, AL
- Joe1958 Miami, Florida
- frodo Meadville, MS
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