RECIPE

17 INGREDIENTS •6 STEPS •1hr 20min

Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers

Name: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Total time: 4800 s
Yield: 4
Ingredients: 2 tablespoon Olive Oil; 6 ounce Andouille Chicken Sausage; 1/2 Spanish Onion; 2 clove Garlic; 1 can 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; 1 bunch Scallion; 1/4 cup Fresh Cilantro; 1/2 Green Bell Pepper; 1/2 Yellow Bell Pepper; 1/2 Red Bell Pepper

4.7

10 Ratings

Community Pick

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.

Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers Recipe | SideChef

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Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

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Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

1hr 20min

Total Time

$4.91

Cost Per Serving

Ingredients

Servings

US / METRIC

2 Tbsp

Olive Oil

6 oz

Andouille Chicken Sausages , diced

1/2

Spanish Onion , diced

2 cloves

Garlic , minced

1 can
(14.5 oz)

Fire Roasted Diced Tomatoes

1 Tbsp

Smoked Paprika

plus 1 tsp

1 tsp

Fresh Oregano

3/4 tsp

Ground Cumin

1 pinch

Cayenne Pepper

1 1/4 cups

Brown Rice

3 1/2 cups

Low-Sodium Chicken Stock

1 lb

Large Shrimp , deveined, peeled

1/2

Green Bell Pepper , deseeded, diced

1/2

Yellow Bell Pepper , deseeded, diced

1/2

Red Bell Pepper , deseeded, diced

Garnish

1 bunch

Scallions

4 scallion per 4 servings

1/4 cup

Fresh Cilantro

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Nutrition Per Serving

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CALORIES

369

FAT

13.0 g

PROTEIN

40.8 g

CARBS

21.7 g

Cooking Instructions

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Step 1

Heat Olive Oil (2 Tbsp) in a dutch oven or large saucepan. When hot, add the Andouille Chicken Sausages (6 oz) 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 cloves) and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.

Step 3

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4.7

10 Ratings

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Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers

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