Simple Brown Rice Jambalaya Recipes

BROWN RICE JAMBALAYA

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.

BROWN RICE JAMBALAYA

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).

SIMPLE BROWN RICE JAMBALAYA

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.

QUICK AND EASY JAMBALAYA

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.

WILD RICE JAMBALAYA

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.