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Sausage & Shrimp Jambalaya

Sausage & Shrimp Jambalaya

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Description

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INGREDIENTS:

  • 2 tablespoons butter
  • 8 ounces andouille sausage, cut into ¼ inch slices
  • 2 tablespoons ground paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon CanCooker Original Creole Seasoning
  • ½ cup diced tomatoes
  • 1 large green bell pepper, diced
  • 2 stalks celery, 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

 

 

DIRECTIONS:

Place butter and sausage in any non-stick CanCooker and cook over medium heat 5-6 minutes until sausage begins to brown.  Stir in paprika, cumin, creole seasoning, tomatoes, celery, green pepper, green onions, salt and bay leaf.  Cook for 2-3 minutes.  Add brown rice and chicken stock and turn heat to low.  Cover and cook until rice is tender, about 45 minutes.  Stir in shrimp, replace lid and cook for 5 minutes.  Season with salt and black pepper. Depending on what type of rice you are using cooking times may vary.