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.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
495 Calories
Recipe Instructions
Step 1
Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
Step 2
Stir in paprika, cumin, and cayenne; cook for 1 minute.
Step 3
Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
Step 4
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.
Step 5
Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.
Ingredients
1 teaspoon salt
2 tablespoons butter
3 cups chicken stock
1 bay leaf
salt and ground black pepper to taste
1 tablespoon ground cumin
4 green onions, thinly sliced
1 pound large shrimp, peeled and deveined
½ teaspoon cayenne pepper
1 cup uncooked brown rice
½ cup diced tomatoes
1 large green bell pepper, diced
8 ounces andouille sausage, cut into 1/4-inch slices
