Classic Cajun One-Pot Meal (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons butter
02 -
8 ounces andouille sausage, cut into 1/4-inch slices
03 -
2 tablespoons ground paprika
04 -
1 tablespoon ground cumin
05 -
½ teaspoon cayenne pepper
06 -
½ cup diced tomatoes
07 -
2 stalks celery, sliced 1/4 inch thick
08 -
1 large green bell pepper, diced
09 -
4 green onions, thinly sliced
10 -
1 teaspoon salt
11 -
1 bay leaf
12 -
1 cup uncooked brown rice
13 -
3 cups chicken stock
14 -
1 pound large shrimp, peeled and deveined
15 -
Salt and ground black pepper to taste
→ For Garnish
16 -
Additional green onions, thinly sliced
# Instructions:
01 -
Gather all ingredients.
02 -
Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
03 -
Stir in paprika, cumin, and cayenne; cook for 1 minute.
04 -
Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
05 -
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.
06 -
Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.
07 -
Serve garnished with additional sliced green onions.
# Notes:
01 -
The cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.
02 -
This jambalaya is more of a thicker rice stew than a soup, but you can add more stock to easily make it into a soup.
03 -
For a spicier version, increase the amount of cayenne pepper.
04 -
Traditionally, jambalaya includes the "holy trinity" of Cajun cooking: onions, bell peppers, and celery.