Ingredients

• 2 tablespoons butter
• 8 ounces andouille sausage , cut into 1/4-inch slices
• 2 tablespoons ground paprika
• 1 tablespoon ground cumin
• 0.5 teaspoons cayenne pepper
• 0.5 cups diced tomatoes
• 2 stalks celery , sliced 1/4 inch thick
• 1 large green bell pepper , diced
• 4 greens 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

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
3. 3 Stir in paprika, cumin, and cayenne; cook for 1 minute.
4. 4 Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
5. 5 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.
6. 6 Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.

Nutrition per serving