The brown rice adds a great texture and nutty flavor, as well as raising the nutritional level of the dish.
Makes 4 Portions of Sausage and Shrimp Jambalaya
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
- 2 tbsp butter
- 8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
- 2 tbsp paprika
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp fresh 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" thick
- 4 green onions, sliced thin
- 1 cup brown rice
- 3 cups chicken broth
- 1 pound large shrimp, peeled and deveined
Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed. Serve the jambalaya in bowls with green onions sprinkled on top.
Note: if you decide to substitute white rice in this jambalaya recipe, you will need to check the recipe after 20 minutes, as it cooks much faster than brown rice.