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Loading...| 2 tablespoons butter | |
| 8 ounces andouille sausage , cut into 1/4-inch slices | |
| 2 tablespoons ground paprika | |
| 1 tablespoon ground cumin | |
| 1/2 teaspoon cayenne pepper | |
| 1/2 cup diced tomatoes | |
| 1 large green bell pepper , diced | |
| 2 stalks celery , sliced 1/4 inch thick | |
| 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 |
| 1. | Melt butter in a large pot over medium heat. |
| 2. | Add the andouille sausage, paprika, cumin, and cayenne pepper. |
| 3. | Cook and stir until the sausage is browned and the spices are fragrant. |
| 4. | Add the tomatoes, green pepper, celery, green onions, salt, and bay leaf. |
| 5. | Stir in the brown rice and cook for about 2 minutes. |
| 6. | Pour in the chicken stock and bring to a boil. |
| 7. | Reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender. |
| 8. | Stir in the shrimp and season with salt and pepper. |
| 9. | Cook until the shrimp are pink and opaque, about 5 minutes. |
This jambalaya is a one-pot meal that is full of savory and spicy flavors.
It is hearty and filling, making it perfect for a dinner option.
The dish does contain high amounts of sodium and fat, which should be enjoyed in moderation.
It might take a bit of time to cook fully.
This dish contains protein from the shrimp and andouille sausage.
The vegetables and brown rice provide vitamins and fiber, making it a healthy meal option.
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