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
WILD RICE JAMBALAYA
If you're looking for a way to add zip to dinner, I'd recommend this full-flavored jambalaya. Brimming with rice, sausage and veggies, each bowlful is substantial. Just add bread or salad on the side, and you have a complete meal.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine wild rice and 3 cups water. Bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is nearly tender. Drain. , Meanwhile, in a large skillet, saute the celery, peppers, onion, garlic and long grain rice in oil over medium-high heat for 10 minutes or until vegetables are tender and rice begins to brown., Stir in the broth, sausage, tomatoes, wild rice, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the liquid is absorbed and rice is tender. Stir in parsley.
Nutrition Facts : Calories 401 calories, Fat 19g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1122mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
JAMBALAYA
Steps:
- Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
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.
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
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
BROWN RICE JAMBALAYA
Although Jambalaya is typically a main course, for your low-carb lifestyle it is used as a side dish or a light meal served with a salad.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 10
Steps:
- Trim the tops of the scallions to remove any bruised ends. Cut off the top 1/3 of the green part, mince and set aside for a garnish. Mince the rest of the scallions and the garlic. Dice the celery and the bell peppers.
- Cut sausage and chicken into bite sized pieces.
- In a large heavy pot over medium heat, cook the sausage until brown (about 5 minutes); transfer to a bowl. Add the chicken to the pot and sear on all sides (about 3 minutes), transfer to the bowl.
- Pour off the fat, except for about 1 Tbsp worth. Add the celery, the white part of the scallions, the garlic and the bell peppers. Saute for about 5 minutes. Add the chicken stock, the chicken, sausage, rice and Cajun seasoning. Bring to a boil, stir, reduce heat to a simmer, cover and cook for 30 minutes.
- Check tenderness of the rice. If it is still too crunchy, cook a little longer (adding more stock if needed).
Nutrition Facts : Calories 437.9 calories, Carbohydrate 19.8 g, Cholesterol 99.9 mg, Fat 26.1 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.8 g, Sodium 1017.2 mg, Sugar 3 g
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