Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers

Heat the olive oil in a Dutch oven or large saucepan over medium heat. When hot, add the diced chicken sausage and sauté for about 4 minutes until lightly browned. Add the onion, bell peppers and garlic and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant. Add the diced fire roasted tomatoes, smoked paprika, oregano, cumin and cayenne pepper and cook for about 3 minutes until the mixture is simmering.

Mix in the brown rice and cook for 1 minute before adding the chicken stock. Bring to a boil and then lower heat to a simmer. Cover and cook for 50 minutes until the rice is tender and most of the liquid has been absorbed. Taste your jambalaya, and season with salt and a little extra cayenne if you’re into spicy.

Mix the shrimp into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through. Cooked shrimp are bright pink and opaque.

Ladle the jambalaya into bowls and garnish with sliced scallions and chopped cilantro. Serve with your fanciest hot sauce and go wild.