Chef John's Sausage & Shrimp Jambalaya Recipe

Recipe by: Chef John

"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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook1 h
Ready In1 h 15 m

1Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
2Stir in paprika, cumin and cayenne; cook for 1 minute.
3Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
4Add 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.
5Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Footnotes

Cook's Note:
Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients