BROWN RICE JAMBALAYA
Brown rice jambalaya is a flavorful one-pot dish with shrimp, sausage, and chicken. Jambalaya is a popular southern dish that's loaded with spices and flavor
Provided by Dina
Categories Main Course
Time 1h45m
Number Of Ingredients 16
Steps:
- Cook the bacon in a heavy bottomed pot over medium high heat. Once it's crispy, remove from the pot.
- Then slice the chicken thighs into 1 inch pieces. Brown them in the same pot over medium high heat until about 70 percent cooked. Remove from the pot.
- In the same pot, brown the sausage. Do not cook through completely. Remove from the pot and slice into 1/2 inch slices. You will add the sliced sausage back into the pot later.
- Sauté the chopped onion and minced garlic until the onion becomes translucent.
- Add the chopped green bell pepper and diced tomatoes. Sauté for about 3 minutes.
- At this point, add 2 cups brown rice, 1/2 tsp cayenne pepper, 1/2 tsp oregano, 1 tsp cumin, 1 1/2 tsp salt (or to taste), 1/4 tsp black pepper, 4 cups chicken broth, and 1 cup water. Bring to a boil and let it simmer over medium heat for 20 minutes (with the lid on).
- Stir the sliced sausage and browned chicken back to the pot and cook covered over medium low heat until rice is fully cooked. About 35 minutes.
- Then stir the shrimp into the pot and cook them for about 8 minutes. Or until they are fully cooked.
Nutrition Facts : Calories 366 kcal, Carbohydrate 27 g, Protein 24 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 163 mg, Sodium 1221 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BROWN RICE JAMBALAYA
Nice nuttiness from the brown rice, also lower in fat and sodium free, it says, from the local newspaper. We liked it a lot!!
Provided by Derf2440
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.
- Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
- Add rice; stir to coat and continue cooking one minute.
- Add stock, salt, pepper and cayenne; bring to boil stirring well.
- Nestle chicken pieces into rice.
- Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
- Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
- Garnish with sliced jalapeño.
- (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).
Nutrition Facts : Calories 697.4, Fat 38.9, SaturatedFat 11.2, Cholesterol 95.8, Sodium 1331.4, Carbohydrate 50.7, Fiber 3.5, Sugar 6.5, Protein 34.8
BROWN RICE JAMBALAYA
Make and share this Brown Rice Jambalaya recipe from Food.com.
Provided by Iowahorse
Categories Gumbo
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered.
- Increase heat to medium and stir until cooked, about 5 minutes.
- Remove chicken skin, cut meat off the bones and then cut boneless chicken into bite-size pieces.
- Add to kettle or skillet with bacon or ham and toss until color turns pale, about 4 minutes.
- Remove bacon or ham and chicken with a slotted spoon and put on paper toweling; set aside.
- Add sausage to kettle and brown all over, about 6 to 8 minutes; remove.
- Leave 2 tablespoons fat in kettle; pour off and discard remaining fat.
- Insert metal blade in food processor.
- Mince garlic by adding to machine with motor on.
- Add onion and chop very coarsely with half second pulses.
- Add green pepper and process with half-second pulses until mixture is chopped to medium consistency.
- Add mixture to kettle and stir over low heat until softened, about 10 minutes.
- Process tomatoes until pureed; set aside.
- Add rice to ingredients in kettle and stir over low heat for 2 minutes.
- Then stir in oregano Thyme, file, black pepper, cayenne pepper and cumin.
- Add tomatoes and broth.
- Stir well and let mixture to boiling.
- Reduce heat to low, cover and cook rice mixture 15 to 20 minutes.
- Cut sausage into 1/4-inch thick coin like slices.
- Mix sausage, ham and chicken pieces into rice.
- Cover and cook until rice is tender (rice may not absorb all the liquid) about 20 minutes longer.
- Taste and adjust seasoning, adding salt as needed.
- Stir shrimp into hot rice mixture, cover pot and let stand for 8 to 10 minutes.
- Serve rice with shrimp, meats and liquid.
- Serves 8.
SIMPLE BROWN RICE JAMBALAYA
I quickie recipe I can have on the table in about 30 minutes. I have to triple this for my brood. Not spicy but flavorful. Add cayenne pepper or red pepper flakes as you please. Pass around the hot sauce.
Provided by princess buttercup
Categories Stew
Time 40m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in medium pan over medium heat.
- Add cut up chicken and stir around about 10 minutes.
- Add sausage and bell pepper and cook 5 minutes.
- Add shrimp, stewed tomatoes with juice, rice and water.
- Heat to boiling over high heat.
- Reduce heat to low and cover with lid.
- Simmer 15 minutes until rice is tender.
Nutrition Facts : Calories 431, Fat 16.3, SaturatedFat 3.9, Cholesterol 147.1, Sodium 821.7, Carbohydrate 37.3, Fiber 2.4, Sugar 8.1, Protein 33.3
QUICK AND EASY JAMBALAYA
This recipe is a quick and easy way to enjoy jambalaya without spending too much time in the kitchen. It has just enough spice to give it a kick without making it too spicy. I use turkey kielbasa to make this recipe a little more healthy. I also suggest making your own home-mixed Cajun seasoning to avoid too many unnecessary additives.
Provided by NanLan
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
- Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
- Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 45.4 g, Cholesterol 82.7 mg, Fat 22.6 g, Fiber 4.6 g, Protein 29.6 g, SaturatedFat 6.2 g, Sodium 2037.5 mg, Sugar 7.6 g
JAMBALAYA
Really good. I do cook the rice separate, that way I don't make glue, and you can make it hotter-I do!
Provided by Diana Adcock
Categories Chicken
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Melt shortening in a large/huge saucepan over medium heat.
- Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
- Remove and add onion, green pepper, celery and garlic.
- Cook slowly stirring now and again until onions are tender.
- Add sausage and cook 10 min more.
- Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
- Cover and simmer for 30 min stirring now and again.
- Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
- Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
- ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
- Diana.
JAMBALAYA
This is an easy favorite crockpot recipe of a busy cook from Algoma, Wisconsin that serves a lot of people. Perfect for tailgating especially if you need some heat! Good with your favorite crusty bread but absolutely perfect with beer bread! Wrap your crock pot up in some old towels and you are set to enjoy. Go Pack go!:) I recently made this for a camping trip to the North Shore and before heading north I precut the pepper, onion, celery, and dumped the cut veggies into a ziplock along with all the spices and then froze the zip lock mixture. I also subbed in a can of cooked wild rice and it tasted great! Make and then enjoy a long hike. Works well when reduced by half, also
Provided by WiGal
Categories Meat
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Add all ingredients except shrimp and rice in 6 or 7 quart slow cooker.
- Cover and cook on low for 8-10 hours, or on high for 3-4 hours.
- Add shrimp and rice the last 30 minutes of cooking.
Nutrition Facts : Calories 708.2, Fat 25.8, SaturatedFat 7.9, Cholesterol 205.7, Sodium 1797.3, Carbohydrate 81.4, Fiber 5.6, Sugar 6.4, Protein 36.2
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