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; 1 can 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 diced Andouille Chicken Sausage

1/2 diced Spanish Onion

2 clove minced Garlic

1 can (14.5 ounce) Canned Fire Roasted Diced Tomatoes

1 tablespoon Smoked Paprika , plus 1 tsp

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

1/2 deseeded, diced Green Bell Pepper

1/2 deseeded, diced Yellow Bell Pepper

1/2 deseeded, diced Red Bell Pepper

Garnish

4 Scallion

1/4 cup Fresh Cilantro

Directions HIDE IMAGES

STEP 1

Heat Olive Oil (2 tablespoon) in a dutch oven or large saucepan. When hot, add the Andouille Chicken Sausage (6 ounce) and sauté for about 4 minutes until lightly browned.

STEP 2

Add the Spanish Onion (1/2), Green Bell Pepper (1/2), Yellow Bell Pepper (1/2), Red Bell Pepper (1/2), and Garlic (2 clove) and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.

STEP 3

Add the Canned Fire Roasted Diced Tomatoes (1 can), 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 4

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 5

Taste your jambalaya, and season with salt and a little extra cayenne if you’re into spicy food. Mix the Large Shrimp (1 pound) into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through. Cooked shrimp are bright pink and opaque.

STEP 6

Ladle the jambalaya into bowls and garnish with Scallion (4) and Fresh Cilantro (1/4 cup). 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!