Sausage & Shrimp Jambalaya

Ingredients

• 8 ounces andouille sausage cut into 1/4-inch slices
• 1  bay leaf 
• 1 cup brown rice uncooked
• 2 tablespoons butter 
• 0.5 teaspoon cayenne pepper 
• 2 stalks celery sliced
• 3 cups chicken stock see 
• 1 large bell pepper diced green
• 4  green onions sliced thin
• 1 tablespoon ground cumin 
• 2 tablespoons ground paprika 
• 1 teaspoon salt 
• 4 servings salt and pepper to taste
• 1 pound shrimp deveined peeled
• 0.5 cup tomatoes diced

Equipment

• pot

Directions

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 in tomatoes, onions, celery, green pepper, salt, and bay leaf.
4. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for 45 minutes, or until the rice is just tender.
5. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and pepper to taste.
6. Serve garnished with green onion.