Brown Rice Jambalaya Recipes

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Steps:

• In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.
• Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
• Add rice; stir to coat and continue cooking one minute.
• Add stock, salt, pepper and cayenne; bring to boil stirring well.
• Nestle chicken pieces into rice.
• Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
• Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
• Garnish with sliced jalapeño.
• (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).

Steps:

• For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
• For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
• Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
• Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.

Steps:

• Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered.
• Increase heat to medium and stir until cooked, about 5 minutes.
• Remove chicken skin, cut meat off the bones and then cut boneless chicken into bite-size pieces.
• Add to kettle or skillet with bacon or ham and toss until color turns pale, about 4 minutes.
• Remove bacon or ham and chicken with a slotted spoon and put on paper toweling; set aside.
• Add sausage to kettle and brown all over, about 6 to 8 minutes; remove.
• Leave 2 tablespoons fat in kettle; pour off and discard remaining fat.
• Insert metal blade in food processor.
• Mince garlic by adding to machine with motor on.
• Add onion and chop very coarsely with half second pulses.
• Add green pepper and process with half-second pulses until mixture is chopped to medium consistency.
• Add mixture to kettle and stir over low heat until softened, about 10 minutes.
• Process tomatoes until pureed; set aside.
• Add rice to ingredients in kettle and stir over low heat for 2 minutes.
• Then stir in oregano Thyme, file, black pepper, cayenne pepper and cumin.
• Add tomatoes and broth.
• Stir well and let mixture to boiling.
• Reduce heat to low, cover and cook rice mixture 15 to 20 minutes.
• Cut sausage into 1/4-inch thick coin like slices.
• Mix sausage, ham and chicken pieces into rice.
• Cover and cook until rice is tender (rice may not absorb all the liquid) about 20 minutes longer.
• Taste and adjust seasoning, adding salt as needed.
• Stir shrimp into hot rice mixture, cover pot and let stand for 8 to 10 minutes.
• Serve rice with shrimp, meats and liquid.
• Serves 8.

Steps:

• Heat olive oil in medium pan over medium heat.
• Add cut up chicken and stir around about 10 minutes.
• Add sausage and bell pepper and cook 5 minutes.
• Add shrimp, stewed tomatoes with juice, rice and water.
• Heat to boiling over high heat.
• Reduce heat to low and cover with lid.
• Simmer 15 minutes until rice is tender.

Steps:

• Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.