Chef John's Sausage & Shrimp Jambalaya

Name: Chef John's Sausage & Shrimp Jambalaya
Prep time: 15 min
Cook time: 60 min
Yield: 4
Ingredients: 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

⏱️ Ready in 1h 15m 🥄 Prep 15 min 🔥 Cook 1h 👥 4 servings 👁️ 6 views

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.

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🔗 Recipe adapted from AllRecipes

#Gumbo

📊 At a Glance

Prep 15 min

Cook 1h

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 495

% Daily Value*

Total Fat 25.2g 32%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1909mg 83%

Total Carbohydrate 37.3g 14%

Dietary Fiber 5.3g 19%

Total Sugars 3.1g

Protein 30.3g 61%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place 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.