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Shrimp Jambalaya with Andouille Sausage Recipe

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This recipe for Shrimp Jambalaya with Andouille Sausage is from Home Cookin with Navy Moms, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. butter
8 ounces andouille sausage, cut into 1/4inch
slices
2 T. ground paprika
1 T. ground cumin
1/2 tsp. cayenne pepper
1 bay leaf
1 tsp. salt
1/2 c. diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
1 c. uncooked brown rice
3 c. chicken stock
1 pound large shrimp, peeled and deviened
salt and pepper, to taste
4 green onions, sliced thin
Directions:
Directions:
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 in tomatoes, onions, celery, green pepper, salt, and bay leaf. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for 45 minutes, or until the rice is just tender. Stir
in shrimp, replace lid and cook for 5 minutes. Season with salt and pepper to taste. Serve garnished with green onion.

 

 

 

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