Sausage and Shrimp Jambalaya

2 tablespoons butter
8 ounces Andouille sausage (or another spicy smoked sausage, sliced 1/4-inch thick)
2 tablespoons smoked paprika
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1/2 cup diced tomato (fresh or canned)
1 large green bell pepper (cored, seeded, and diced)
2 ribs celery (trimmed and cut into 1/4-inch thick slices)
4 green onions (white and light green parts, thinly sliced)
1 cup brown rice
3 cups low-sodium chicken broth
1 pound large shrimp (peeled and deveined)

Steps to Make It

In a heavy-bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring often, for 5 minutes.
Add the paprika, cumin, cayenne, black pepper, and salt, and cook, stirring often, for 1 minute.
Add the tomatoes and 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 onions for garnish). Cook, stirring occasionally, for 5 minutes.
Stir in the brown rice and mix well.
Add the chicken broth, increase the heat to medium-high, and bring the mixture 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, stir in the shrimp, cover, and cook for 5 minutes, or just until cooked through and no longer translucent. Taste for seasoning and adjust if needed.
To serve the jambalaya, spoon it into individual serving bowls with green onions sprinkled on top.