Brown Rice Jambalaya Recipe
Description: Experience the vibrant flavors of the Southwestern U.S. with this hearty Brown Rice Jambalaya recipe. Packed with a medley of meats, spices, and vegetables, this dish is perfect for a weeknight meal that’s bursting with Creole-inspired goodness.
Cook Time: 1 hour
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | Ham |
| 4 | Bacon |
| 1 | Chicken legs |
| 3 | Garlic cloves |
| 1 | Onion |
| 1 | Green bell pepper |
| 2 | Tomatoes |
| 1 1/2 | cups Brown rice |
| 1/2 | tsp Dried oregano leaves |
| 1/2 | tsp Dried thyme leaves |
| 1/2 | tsp File powder |
| 1/2 | tsp Ground black pepper |
| 1/4 | tsp Cayenne pepper |
| 1/4 | tsp Ground cumin |
| 3 | cups Chicken broth |
| Salt, to taste | |
| 1/2 | lb Raw shrimp |
Instructions:
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Render the Fat: Begin by placing the ham or bacon in a 4-quart soup kettle over low heat. Cook until the fat is rendered, then increase the heat to medium and cook until the meat is done, about 5 minutes.
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Prepare Chicken: Remove the skin from the chicken legs, debone, and cut the meat into bite-size pieces. Add to the kettle with the rendered fat and cook until the chicken turns pale, about 4 minutes. Remove the bacon or ham and chicken, and set aside on paper towels.
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Brown Sausage: Add the sausage to the kettle and brown it on all sides for 6 to 8 minutes. Once browned, remove the sausage and set it aside, leaving about 2 tablespoons of fat in the kettle. Discard any excess fat.
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Prepare Vegetables: Using a food processor with a metal blade, mince the garlic. Then, chop the onion and green bell pepper in the food processor until medium consistency is achieved.
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Cook Vegetables: Add the minced garlic, chopped onion, and green bell pepper mixture to the kettle. Stir over low heat until softened, about 10 minutes.
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Puree Tomatoes: Process the tomatoes in the food processor until pureed, then set aside.
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Cook Rice: Add the brown rice to the kettle with the vegetables and stir over low heat for 2 minutes. Stir in the dried oregano leaves, dried thyme leaves, file powder, ground black pepper, cayenne pepper, and ground cumin.
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Add Liquid: Pour in the pureed tomatoes and chicken broth. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and cook the rice mixture for 15 to 20 minutes.
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Prepare Meats: Slice the sausage into 1/4-inch thick coins. Mix the sliced sausage, ham, and chicken pieces into the rice mixture.
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Finish Cooking: Cover the kettle and continue cooking until the rice is tender, about 20 minutes longer. Note that the rice may not absorb all the liquid.
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Adjust Seasoning: Taste the jambalaya and adjust the seasoning, adding salt as needed.
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Add Shrimp: Stir the raw shrimp into the hot rice mixture, cover the pot, and let it stand for 8 to 10 minutes.
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Serve: Serve the jambalaya hot, ensuring each portion includes shrimp, meats, and the flavorful liquid.
Nutritional Information (per serving):
- Calories: 387.8
- Fat Content: 13.9g
- Saturated Fat Content: 3.9g
- Cholesterol Content: 127.2mg
- Sodium Content: 829.2mg
- Carbohydrate Content: 31.3g
- Fiber Content: 2.2g
- Sugar Content: 2.3g
- Protein Content: 32.5g
Embrace the essence of Southern cuisine with this delectable Brown Rice Jambalaya recipe. Perfect for gatherings or weeknight dinners, it’s sure to become a family favorite!
