Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
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.
2 Tbsp Olive Oil
6 oz Andouille Chicken Sausage
1/2 Spanish Onion
2 clove Garlic
14.5 oz Canned Fire Roasted Diced Tomatoes
1 Tbsp Smoked Paprika
1 tsp Fresh Oregano
3/4 tsp Ground Cumin
1 pinch Cayenne Pepper
1 1/4 cup Brown Rice
3 1/2 cup Low-Sodium Chicken Stock
1 lb Large Shrimp
1/4 cup Fresh Cilantro
1/2 Green Bell Pepper
1/2 Yellow Bell Pepper
1/2 Red Bell Pepper
Chop the Andouille Chicken Sausage
Finely dice the Spanish Onion
Mince the Garlic
Peel and devein the Large Shrimp
Finely slice the Scallion
Roughly chop the Fresh Cilantro
Cut the Green Bell Pepper into medium dice.
Cut the Yellow Bell Pepper into medium dice.
Cut the Red Bell Pepper into medium dice.
Heat Olive Oil in a dutch oven or large saucepan. When hot, add the diced chicken sausage and sauté for about 4 minutes until lightly browned.
Add the onion, bell peppers and garlic and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.
Add the Canned Fire Roasted Diced Tomatoes, Smoked Paprika, Fresh Oregano, Ground Cumin, Cayenne Pepper and cook for about 3 minutes until the mixture is simmering.
Mix in Brown Rice and cook for 1 minute before adding the Low-Sodium Chicken Stock. 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.
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.
Ladle the jambalaya into bowls and garnish with sliced scallions and chopped cilantro. Serve with your fanciest hot sauce and go wild.