Simple Brown Rice Jambalaya Recipes

JAMBALAYA

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

Jambalaya image

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.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

Ingredients

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

BROWN RICE JAMBALAYA

Nice nuttiness from the brown rice, also lower in fat and sodium free, it says, from the local newspaper. We liked it a lot!!

Provided by Derf2440

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Brown Rice Jambalaya image

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).

Nutrition Facts : Calories 697.4, Fat 38.9, SaturatedFat 11.2, Cholesterol 95.8, Sodium 1331.4, Carbohydrate 50.7, Fiber 3.5, Sugar 6.5, Protein 34.8

Ingredients

2 tablespoons olive oil
1 lb chicken piece (thighs or breasts, I used skinless or boneless)
1/2 lb smoked sausage, cut into 1/2-inch pieces (spicy chorizo can be used)
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 garlic cloves, smashed
1 cup brown rice
3 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh cilantro or 1/2 cup parsley
1 -2 sliced jalapeno pepper