"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."
- 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 tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
- Cook’s Note:
- Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 495 calories;25.2 g fat;37.3 g carbohydrates;30.3 g protein;221 mg cholesterol;1909 mg sodium.Full nutrition
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