Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Chef John's Shrimp and Sausage Jambalaya

4.7
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
4 servings
Dinner
Chef John's Shrimp and Sausage Jambalaya
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
  • 2 stalks celery, sliced 1/4 inch thick
  • 1 large green bell pepper, diced
  • 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
1
Acquire all necessary components.
2
Melt butter and sausage in a substantial cooking vessel over medium thermal settings; cook and blend until sausage starts to darken, approximately 5 to 6 minutes.
3
Mix in paprika, cumin, and a touch of heat; cook for one minute to allow the flavors to meld.
4
Combine tomatoes, celery, green pepper, green onions, salt, and a bay leaf into the sausage mixture.
5
Add brown rice and blend to create a cohesive whole. Introduce chicken stock, bring it to a gentle boil, then adjust the thermal settings to low. Cover and cook until the rice is just tender, around 45 minutes.
6
Add shrimp to the mixture, cover again and cook until the shrimp are fully cooked through, roughly 5 minutes. Season with salt and black pepper to taste.