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RECIPE
17 INGREDIENTS6 STEPS1HR 20MIN

Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers

4.7
9 Ratings
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
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.

1HR 20MIN

Total Cooking Time

17

Ingredients
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
Ingredients
US / METRIC
Servings:
4
Serves 4
Garnish
4
Scallions
1/4 cup
Other Ingredients
2 Tbsp
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
plus 1 tsp
1 tsp
Fresh Oregano
3/4 tsp
Ground Cumin
1 pinch
Cayenne Pepper
1 1/4 cups
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
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Directions

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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 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.

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