Chef John's Sausage and Shrimp Jambalaya

Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.

Stir in paprika cumin and cayenne; cook for 1 minute.

Stir tomatoes celery green pepper green onions salt and bay leaf into sausage mixture.

Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender about 45 minutes.

Stir in shrimp replace lid and cook for 5 minutes. Season with salt and black pepper.