Description
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
- 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
- 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
Instructions
- Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown
- 5 to 6 minutes.
- Stir in paprika
- cumin
- and cayenne; cook for 1 minute.
- Stir tomatoes
- celery
- green pepper
- green onions
- salt
- and bay leaf into the sausage mixture.
- 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.
- Stir in shrimp
- replace lid and cook until shrimp are cooked through
- about 5 minutes. Season with salt and black pepper.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 4