Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Chef John's Sausage & Shrimp Jambalaya

4

0 min

Chef John's Sausage & Shrimp Jambalaya

Chef John's Sausage & Shrimp Jambalaya Photo 1

Category

Jam Recipes

Time

0 min

Serving

4 persons

Calories

495

Rating

4.00★ (826)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • butter: 2 Tbsp
  • ounces andouille sausage: 8 piece (cut into 1/4 inch slices)
  • ground paprika: 2 Tbsp
  • ground cumin: 1 Tbsp
  • cayenne pepper: 0.5 tsp
  • tomatoes: 0.5 cup (diced)
  • stalks celery, sliced 1/4 inch thick: 2 piece
  • green bell pepper: 1 piece (diced)
  • green onions: 4 piece (sliced)
  • salt: 1 tsp
  • bay leaf: 1 piece
  • uncooked brown rice: 1 cup
  • chicken stock: 3 cups
  • large shrimp: 1 pound (peeled and deveined)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Chef John's Sausage & Shrimp Jambalaya Photo 21
Chef John's Sausage & Shrimp Jambalaya Photo 32
Chef John's Sausage & Shrimp Jambalaya Photo 43
Chef John's Sausage & Shrimp Jambalaya Photo 54
Chef John's Sausage & Shrimp Jambalaya Photo 6 5
  1. Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
    Chef John's Sausage & Shrimp Jambalaya Photo 2
  2. Stir in paprika, cumin, and cayenne; cook for 1 minute.
    Chef John's Sausage & Shrimp Jambalaya Photo 3
  3. Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
    Chef John's Sausage & Shrimp Jambalaya Photo 4
  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.
    Chef John's Sausage & Shrimp Jambalaya Photo 5
  5. Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper. Rochelle
    Chef John's Sausage & Shrimp Jambalaya Photo 6

How did you like this article?

You may also like