Chef John's Sausage & Shrimp Jambalaya

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.


Recipes · Soups, Stews and Chili Recipes · Stews · Jambalaya Recipes


Prep Time: 15 mins
Cook Time: 1 hrs
Servings: 4
Total Time: 1 hrs 15 mins

Ingredients

Ingredients List

  • 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


Directions

  1. Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.

  2. Stir in paprika, cumin, and cayenne; cook for 1 minute.

  3. Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.

  4. 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.

  5. Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.

Cook's Note:

Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.


Nutrition Facts (per serving)

Nutrition Facts
495 Calories
25g Fat
37g Carbs
30g Protein


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