Brown Jambalaya Recipe

Name: Brown Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken breast, Diced; 12 lb andouille sausage, Sliced; 1 small green pepper, Diced; 1 small red pepper, Diced; 1 stalk celery, Diced; 1 medium onion, Diced; 2 tablespoons chopped garlic; 16 ounces chicken stock; 1 ¼ cups white rice; 1 teaspoon cayenne pepper; 1 teaspoon parsley; ½ teaspoon thyme; ½ teaspoon black pepper; ½ teaspoon sea salt

Servings: persons

1 chicken breast, Diced
12 lb andouille sausage, Sliced
1 small green pepper, Diced
1 small red pepper, Diced
1 stalk celery, Diced
1 medium onion, Diced
2 tablespoons chopped garlic
16 ounces chicken stock
1 ¼ cups white rice
1 teaspoon cayenne pepper
1 teaspoon parsley
½ teaspoon thyme
½ teaspoon black pepper
½ teaspoon sea salt

1
In a cast-iron skillet, brown sausage thoroughly and reserve.
2
Brown chicken, allowing it to stick if possible, and reserve.
3
Add onions and garlic and cook for 2-3 minutes.
4
Add bell pepper and celery and cook for 2-3 minutes.
5
As the vegetables sweat, scrape the skillet.
6
Add sausage, chicken, chicken stock, and spices and bring to a boil.
7
Add rice and reduce heat.
8
Simmer, covered, for 20 minutes.
9
Let stand, uncovered, for 5 minutes, then fluff and serve.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 chicken breast, Diced, 12 lb andouille sausage, Sliced, 1 small green pepper, Diced, 1 small red pepper, Diced, and more.

Yes, Brown Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Jambalaya

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