Chef John's Sausage & Shrimp Jambalaya
Shrimp cooked through traditional methods can be fantastic but nailing the perfect temperature can be a bit hit or miss.
Recipe Summary Chef John's Sausage & Shrimp Jambalaya
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.
Ingredients | Shrimp Recipes Tasty Videos2 tablespoons butter8 ounces andouille sausage, cut into 1/4-inch slices2 tablespoons ground paprika1 tablespoon ground cumin½ teaspoon cayenne pepper½ cup diced tomatoes1 large green bell pepper, diced2 stalks celery, sliced 1/4 inch thick4 green onions, thinly sliced1 teaspoon salt1 bay leaf1 cup uncooked brown rice3 cups chicken stock1 pound large shrimp, peeled and deveinedsalt and ground black pepper to tasteDirectionsPlace butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.Stir in paprika, cumin and cayenne; cook for 1 minute.Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.Add 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.Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.Info | Shrimp Recipes Tasty Videosprep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
TAG : Chef John's Sausage & Shrimp JambalayaSoups, Stews and Chili Recipes, Stews, Jambalaya Recipes,
