Name: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Total time: 4800 s
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoon Olive Oil; 6 ounce Andouille Chicken Sausage; 1/2 Spanish Onion; 2 clove Garlic; 14.5 ounce Canned Fire Roasted Diced Tomatoes; 1 tablespoon Smoked Paprika; 1 teaspoon Fresh Oregano; 3/4 teaspoon Ground Cumin; 1 pinch Cayenne Pepper; 1 1/4 cup Brown Rice; 3 1/2 cup Low-Sodium Chicken Stock; 1 pound Large Shrimp; 4 Scallion; 1/4 cup Fresh Cilantro; 1/2 Green Bell Pepper; 1/2 Yellow Bell Pepper; 1/2 Red Bell Pepper

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Tender shrimp, andouille chicken sausage, fire roasted tomatoes and a mix of bell peppers and spices combine to create an incredibly satisfying pot of awesomeness that’s sweet and spicy with a hint of smokiness.

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Ingredients

- Serves 4 +

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2 tablespoon Olive Oil

6 ounce Andouille Chicken Sausage

1/2 Spanish Onion

2 clove Garlic

14.5 ounce Canned Fire Roasted Diced Tomatoes

1 tablespoon Smoked Paprika

1 teaspoon Fresh Oregano

3/4 teaspoon Ground Cumin

1 pinch Cayenne Pepper

1 1/4 cup Brown Rice

3 1/2 cup Low-Sodium Chicken Stock

1 pound deveined, peeled Large Shrimp

4 Scallion

1/4 cup Fresh Cilantro

1/2 Green Bell Pepper

1/2 Yellow Bell Pepper

1/2 Red Bell Pepper

Directions HIDE IMAGES

STEP 1

Chop the Andouille Chicken Sausage (6 ounce)

STEP 2

Finely dice the Spanish Onion (1/2)

STEP 3

Mince the Garlic (2 clove)

STEP 4

Peel and devein the Large Shrimp (1 pound)

STEP 5

Finely slice the Scallion (4)

STEP 6

Roughly chop the Fresh Cilantro (1/4 cup)

STEP 7

Cut the Green Bell Pepper (1/2) into medium dice.

STEP 8

Cut the Yellow Bell Pepper (1/2) into medium dice.

STEP 9

Cut the Red Bell Pepper (1/2) into medium dice.

STEP 10

Heat Olive Oil (2 tablespoon) in a dutch oven or large saucepan. When hot, add the diced chicken sausage and sauté for about 4 minutes until lightly browned.

STEP 11

Add the onion, bell peppers and garlic and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.

STEP 12

Add the Canned Fire Roasted Diced Tomatoes (14.5 ounce), Smoked Paprika (1 tablespoon), Fresh Oregano (1 teaspoon), Ground Cumin (3/4 teaspoon), Cayenne Pepper (1 pinch) and cook for about 3 minutes until the mixture is simmering.

STEP 13

Mix in Brown Rice (1 1/4 cup) and cook for 1 minute before adding the Low-Sodium Chicken Stock (3 1/2 cup). Bring to a boil and then lower to a simmer. Cover and cook for 50 minutes until the rice is tender and most liquid has been absorbed.

STEP 14

Taste your jambalaya, and season with salt and a little extra cayenne if you’re into spicy food. Mix the shrimp into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through. Cooked shrimp are bright pink and opaque.

STEP 15

Ladle the jambalaya into bowls and garnish with sliced scallions and chopped cilantro. Serve with your fanciest hot sauce and go wild.

Share Your Tips

Paul Rakov

very easy. very good. will make again

Bert Williams

That's an awesome photo. I can't wait to try making this

Seth Pierce

Wow!

Anna Olive

Very nice dish!

Andre Scott

This turned out amazing. Definitely crowd pleaser and I don't care if there are leftovers.

Lisa Greer

I love jambalaya. Thanks for this great recipe

sasha w

Wow! Never thought I would be able to make jambalaya on my own but this recipe really guides you step by step!