Chef Johns Sausage Shrimp Jambalaya
Ingredients
- 2 tablespoons butter
- 8 ounces andouille sausage, cut into 1/4-inch slices
- 2 tablespoons ground paprika
- 1 tablespoon ground cumin
- 0.5 teaspoon cayenne pepper
- 0.5 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
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