Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons extra-virgin olive oil
  • 3 links Andouille chicken sausage (diced)
  • ½ large yellow onion (diced)
  • 1½ bell peppers (seeded and diced (I like a mix of colors.))
  • 2 garlic cloves (minced)
  • 1 tablespoon plus 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoons ground cumin
  • 1/2 teaspoon kosher salt (plus extra if needed)
  • 1/4 teaspoon cayenne pepper (plus extra if needed)
  • One 14.5-ounce can diced fire roasted tomatoes
  • 1¼ cup short-grain brown rice
  • 3½ cups low-sodium chicken broth
  • 1 pound large shrimp (peeled and deveined)
  • For garnish:
  • 4 scallions (thinly sliced)
  • ¼ cup fresh cilantro (chopped)

Instruction

  • Heat the olive oil in a medium Dutch oven or soup pot over medium heat. When hot, add the diced chicken sausage and cook for 5 to 6 minutes or until lightly browned.
  • Add the onion, bell peppers, and garlic, and cook for 3 minutes or until the vegetables are just tender.
  • Add the smoked paprika, oregano, cumin, salt and cayenne and cook for 1 minute until toasted and fragrant. Stir in the tomatoes, and bring the mixture to a simmer. 
  • Once at a simmer, stir in the brown rice and cook for 1 minute, and then add the chicken broth. (It will look very soupy. Don't panic, you're doing things right.) Bring to a boil, then immediately lower to a simmer. Cover with a lid and cook for 50 to 55 minutes or until the rice is tender and most of the liquid has been absorbed. Taste your jambalaya and season with a little extra salt and cayenne if necessary. 
  • Mix the shrimp into the jambalaya, cover and cook for 5 minutes or until the shrimp are bright pink and opaque.
  • Ladle the jambalaya into bowls and garnish with sliced scallions and chopped cilantro. Serve with your fanciest hot sauce and go wild.