Monday, April 15, 2013

Brown Rice Jambalya

Please excuse my lack of pictures for this post, I was in a rush to get it cooked thanks to a screamy little one at my feet! This recipe is originally from, one of my favorite recipe sources, but I changed it up a little bit to suite our tastes a little better. It makes a very spicy, but not too hot jambalaya that is healthier than most options and quite tasty!


  • 2 tbsp butter
  • 8 oz Andouille sausage sliced 1/4" thick
  • 1 large boneless, skinless chicken breast, diced
  • 2 tbsp paprika
  • 1 tbsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 cup diced tomato
  • 1 large red bell pepper, diced
  • 2 ribs celery, sliced 1/4" thick
  • 1/2 onion, thinly sliced
  • 1 cup brown rice
  • 3 cups chicken broth
  • 1 pound large shrimp, peeled and deveined

  1. In a large pot, melt the butter over medium heat. Add the sausage and chicken 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 bell pepper, celery, and  onions; 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 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, add the shrimp, stir in, and cook covered for 5 minutes.
  3. Serve & enjoy!

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