Name: Sausage & Shrimp Jambalaya with Brown Rice
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 2 tbsp butter; 8 oz andouille sausage (or other spicy smoked sausage), sliced 1/4 inch thick; 2 tbsp paprika; 1 tbsp ground cumin; 1/2 tsp cayenne pepper; 1/2 tsp freshly ground black pepper; 1 tsp salt; 1/2 cup diced tomato, fresh or canned; 1 large green bell pepper, diced; 2 ribs celery, sliced 1/4 inch thick; 4 green onions, sliced thin; 1 cup brown rice; 3 cups chicken broth; 1 lb large shrimp, peeled and deveined

Pre-flight checklist

Before you start

Slice the sausage, celery and green onions, and dice the bell pepper
Set aside some of the dark green onion slices for garnish
Peel and devein the shrimp

Flight plan

Method

Melt the butter over medium heat in a heavy-bottomed pot with a lid. Add the sausage and cook, stirring, for 5 minutes.
Add the paprika, cumin, cayenne, black pepper and salt and sauté for 1 minute.
Add the tomatoes and cook, stirring, for a few minutes until some of the liquid evaporates.
Add the bell pepper, celery and most of the green onions and cook, stirring, for 5 minutes.
Stir in the rice and mix well. Add the broth, turn the heat to high and bring to a simmer.
Reduce the heat to low, cover and cook for 45 minutes.
Check the rice. It should be just tender; if it's still too firm, cook a little longer.
Stir in the shrimp, cover and cook for 5 minutes. Taste for seasoning.
Serve in bowls with the reserved green onions on top.

Notes & tips

Using white rice instead? Check after 20 minutes, since it cooks much faster than brown.
John Mitzewich is Chef John from Food Wishes. This was printed from his old About.com recipe page.

Sausage & Shrimp Jambalaya with Brown Rice

Before you start

Method

Notes & tips

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