Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::4
Ingredients
2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ 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
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
Dotdash Meredith Food Studios
Stir in paprika, cumin, and cayenne; cook for 1 minute.
Dotdash Meredith Food Studios
Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.
Dotdash Meredith Food Studios
Recipe Tip
The cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.