Jambalaya

• 2 tbsp butter
• 8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
• 2 tbsp paprika (smoked)
• 1 tbsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp fresh ground black pepper
• 1 tsp salt
• 1/2 cup diced tomato, fresh or canned
• 1 large green bell pepper, diced
• 2 ribs celery, sliced 1/4" thick
• 4 green onions, sliced thin
• 1 cup white rice
• 3 cups chicken broth
• 3/4 pound large shrimp, peeled and deveined
• 3/4 pound bay scallops

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. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, 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.
2. Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 20 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. Taste for seasoning, and adjust if needed. Serve the jambalaya in bowls with green onions sprinkled on top.

butter, sausage, paprika, ground cumin, cayenne pepper, ground black pepper, salt, tomato, green bell pepper, celery, green onions, white rice, chicken broth, shrimp, bay scallops

Taken from www.epicurious.com/recipes/member/views/jambalaya-52747311 (may not work)