Recipe

Shrimp, Sausage, and Fish Jambalaya

Name: Shrimp, Sausage, and Fish Jambalaya
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 8 ounces andouille sausage, cut into 1/4-inch slices; 2 tablespoons ground paprika; 1 tablespoon ground cumin; ½ teaspoon cayenne pepper; ½ cup diced tomatoes; 2 stalks celery, sliced 1/4 inch thick; 1 large green bell pepper, diced; 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 shrimp jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that can be customized. Add more stock to easily make it into a soup recipe. Serve garnished with green onion.

Prep 15mCook 60mTotal 75mServes 4

Ingredients

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Instructions

1
Gather all ingredients.
2
Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
3
Stir in paprika, cumin, and cayenne; cook for 1 minute.
4
Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
5
Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes.
6
Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.

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