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Chef John's Sausage & Shrimp Jambalaya
Ingredients
  • 2 tablespoons butter
  • 8 ounces andouille sausage, cut into ¼-inch slices
  • 2 tablespoons ground paprika
  • 1 tablespoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ cup diced tomatoes
  • 2 stalks celery, sliced ¼ inch thick
  • 1 large green bell pepper, diced
  • 4 green 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
Steps
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