- 2 tbsp butter (I found you only needed one since the sausage provided lots of it's own oil)
- 8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
- 2 tbsp paprika
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper (if you are sensitive to spice, use on 1/4 tsp)
- 1/2 tsp fresh ground black pepper
- 1 tsp salt
- 1/2 cup diced tomato, fresh or canned (If you are going to use fresh, make sure they are really ripe)
- 1 large green bell pepper, diced
- 2 ribs celery, sliced 1/4" thick
- 4 green onions, sliced thin
- 1 cup brown rice (You can cook the rice ahead of time or use left over brown rice, just cut back on the amount of chicken broth by about 1 cup)
- 3 cups chicken broth (I used low sodium)
- 1 pound large shrimp, peeled and de-veined
- In a heavy bottomed pot with a lid, melt the butter over medium heat.
- Add the sliced sausage and cook, stirring, for 5 minutes.
- Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes.
- Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes.
- Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer.
- Reduce the heat to low, cover the pot, and cook for 45 minutes.
- Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes.
- Taste for seasoning, and adjust if needed. Serve the jambalaya in bowls with green onions sprinkled on top.