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Brown Rice Jambalaya

Brown rice jambalaya is a flavorful one-pot dish with shrimp, sausage, and chicken. Jambalaya is a popular southern dish that's loaded with spices and flavor.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 366kcal
Author Dina

Ingredients

  • 3-4 strips of bacon
  • 1 lb. boneless skinless chicken thighs
  • 1 lb. mild Italian sausage
  • 1 medium onion
  • 3 cloves garlic minced
  • 1 green bell pepper
  • 2 large tomatoes
  • 2 cups brown rice
  • 1/2 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 4 cups chicken broth
  • 1 cup water
  • 1 lb. shrimp peeled and deveined
US Customary - Metric

Instructions

  • Cook the bacon in a heavy-bottomed pot over medium-high heat. Once it’s crispy, remove from the pot.
  • Then slice the chicken thighs into 1 inch pieces. Brown them in the same pot over medium high heat until about 70 percent cooked. Remove from the pot.
    Steps to make Brown Rice Jambalaya: cook the bacon and then the chicken in a dutch oven pot.
  • In the same pot, brown the sausage. Do not cook through completely. Remove from the pot and slice into 1/2 inch slices. You will add the sliced sausage back into the pot later.
  • Sauté the chopped onion and minced garlic until the onion becomes translucent.
  • Add the chopped green bell pepper and saute for about 1-2 minutes.
    Steps to make Brown Rice Jambalaya: brown the sausage in the dutch oven pot, then saute the onion, garlic, and bell pepper.
  • Add the diced tomatoes. Sauté for about 3 minutes.
  • At this point, add 2 cups brown rice, 1/2 tsp cayenne pepper, 1/2 tsp oregano, 1 tsp cumin, 1 1/2 tsp salt (or to taste), 1/4 tsp black pepper, 4 cups chicken broth, and 1 cup water. Bring to a boil and let it simmer over medium heat for 20 minutes (with the lid on).
    Steps to make Brown Rice Jambalaya: add the tomatoes, rice, spice, and chicken broth to the dutch oven pot and simmer.
  • Stir the sliced sausage and browned chicken back to the pot and cook covered over medium low heat until rice is fully cooked. About 35 minutes.
  • Then stir the shrimp into the pot and cook them for about 8 minutes. Or until they are fully cooked.
    Steps to make Brown Rice Jambalaya: add the sausage and chicken back into the dutch oven pot and simmer the jambalaya before adding the shrimp last.

Notes

  • Don't fully cook the chicken- Leave the chicken only about 70% cooked because it will cook the rest of the way when it simmers in the jambalaya.
  • Brown the sausage whole- If you cut them first, the discs will cook too quickly. Brown them whole so they don't overcook when simmering with the rest of the ingredients.
  • Leave the lid on when simmering the rice- You want steam to gather to help heat and cook the rice to fluffy tenderness.
  • Add the shrimp last- Shrimp cook very quickly, so add them last to avoid overcooking them and giving them a rubbery consistency.

Nutrition

Calories: 366kcal | Carbohydrates: 27g | Protein: 24g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 163mg | Sodium: 1221mg | Potassium: 462mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 19.5mg | Calcium: 88mg | Iron: 2.5mg