Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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