Jambalaya

Jambalaya

Ingredients:

• 4 tbsp butter

• 1 pkg smoked sausage

• 2 tbsp paprika

• 1 tbsp ground cumin

• 1/4 tsp cayenne pepper

• 1/2 tsp fresh ground black pepper

• 1 tsp mineral salt

• 2 cans diced tomatoes

• 1 red bell pepper, diced

• 1 yellow pepper, diced

• 2 ribs celery, sliced 1/4" thick

• 1 onion diced

• 2 cups brown rice

• 3 cups organic chicken broth

• 24 oz shrimp, peeled and deveined

• 2 cups water

• 4 green onions, sliced thin (or 4 Tbsp dried chives)

• Plain Greek yogurt or sour cream

Preparation:

1. In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. 
2. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the red bell pepper, celery, onion, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes. 
3. Stir in the rice and mix well. Add the stock and the water, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes.
4. Taste for seasoning, and adjust if needed. Serve the jambalaya in bowls with green onions and Greek yogurt/sour cream on top.