Brown Rice Jambalaya with Shrimp Chicken Sausage and Bell Peppers recipes
Ingredients
- 2 tablespoons olive oil
- 6 ounces Andouille chicken sausage, diced
- ½ Spanish onion, diced
- ½ each green, yellow and red bell peppers, diced
- 2 cloves garlic, minced
- 1 can diced fire roasted tomatoes (14.5 ounces)
- 1 tablespoon plus 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ¾ teaspoon cumin
- 1¼ cup uncooked brown rice
- 3½ cups low-sodium chicken stock
- 1 pound large shrimp, peeled and deveined
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro, chopped
Instructions
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