Ingredients
- 2 tbsp butter
- 8 oz Andouille sausage, sliced 1/4
- 2 tbsp paprika
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper
- 1 bay leaf
- 1 tsp salt
- 1/2 cup diced tomato, fresh or canned
- 1 large green bell pepper, diced
- 2 ribs celery, sliced 1/4
- 4 green onions, sliced thin
- 1 cup brown rice
- 3 cups chicken broth
- 1 pound large shrimp, peeled and deveined
Instructions
Step 1
Add 1 tbsp butter and the sliced Andouille sausage in a pot over medium heat, saute for a few seconds. Add 2 tbsp paprika and 1 tbsp ground cumin. Saute until it brings out these flavour. Add 1/2 tsp cayenne pepper, saute for a minute.
Step 2
Add 2 ribs sliced celery and 1/2 cup diced tomato. Stir and cook for about 2 minutes. Add 1 bay leaf, 1 tsp salt, and 1 cup brown rice. Stir and cook for a few seconds.
Step 3
Pour in the 3 cups chicken broth, bring it to a simmer, turn the heat to low, cover the pot and cook until the rice is getting tender. Throw in 1 pound large shrimp. Stir well. Cover and cook for 5 minutes.
Step 4
Transfer to a serving plate, topped with some chopped green onion. Enjoy!
