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
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Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
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Stir in paprika, cumin, and cayenne; cook for 1 minute.
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Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
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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.
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Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper. Rochelle
