Ingredients

  • 2 tbsp. Butter
  • 8 oz. Andouille Sausage, cut into 1/4-inch slices
  • 2 tbsp. Paprika
  • 1 tbsp. Ground Cumin
  • ½ tsp. Cayenne Pepper
  • ½ cup Diced Tomatoes
  • 1 large Green Bell Pepper, diced
  • 2 stalks Celery, sliced 1/4 inch thick
  • 4 Green Onions, thinly sliced
  • 1 tsp. Salt
  • 1 Bay Leaf
  • 1 cup uncooked Brown Rice
  • 3 cups Chicken Stock
  • 1 lb. large Shrimp, peeled and de-veined
  • Salt, to taste
  • ground Black Pepper, to taste
Instructions

  1. Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
  2. Stir in paprika, cumin and cayenne; cook for 1 minute.
  3. Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
  4. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
  5. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.