Brown Rice Jambalaya-Ish Recipe

Name: Brown Rice Jambalaya-Ish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Jambalaya-ish; 1 pound fresh shrimp (you can also use crabmeat or crayfish if you can get them); 2 links andouille sausage. If you prefer, use turkey or chicken andouille.; 3 boneless, skinless chicken thighs (you can sub in about 2 cups leftover, cooked chicken diced up); 1 tablespoons olive oil, plus more if needed; 1 nice large onion, diced; 2 stalks celery, diced; 2 fat garlic cloves, minced; 1 teaspoon Turkish red pepper paste (I use this instead of bell pepper, but you don't need both. Also, if you don't already have this, just skip it); 2 tablespoons Cajun spice mix (see below); 2 teaspoons flour; 2 1/2 cups low or no sodium added chicken stock; 1 can (14.5) ounces) diced, fire-roasted, no salt added tomatoes (if you can't find fire roasted, use regular); 1 cup medium grain brown rice or mekong flower rice, uncooked (I use Uncle Ben's in the orange bag for this. Lundberg's also has one.); 3 scallions, sliced; Cajun Spice Mix (this will be more than you need for this recipe. store the remainder in a sealed container for next time); 1 1/2 tablespoons paprika; 1 1/2 tablespoons onion powder; 1 1/2 tablespoons garlic powder; 2 teaspoons kosher salt; 1 teaspoon chili powder; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon black pepper; 1/4 teaspoon dry mustard

Servings: persons

Jambalaya-ish
1 pound fresh shrimp (you can also use crabmeat or crayfish if you can get them)
2 links andouille sausage. If you prefer, use turkey or chicken andouille.
3 boneless, skinless chicken thighs (you can sub in about 2 cups leftover, cooked chicken diced up)
1 tablespoons olive oil, plus more if needed
1 nice large onion, diced
2 stalks celery, diced
2 fat garlic cloves, minced
1 teaspoon Turkish red pepper paste (I use this instead of bell pepper, but you don't need both. Also, if you don't already have this, just skip it)
2 tablespoons Cajun spice mix (see below)
2 teaspoons flour
2 1/2 cups low or no sodium added chicken stock
1 can (14.5) ounces) diced, fire-roasted, no salt added tomatoes (if you can't find fire roasted, use regular)
1 cup medium grain brown rice or mekong flower rice, uncooked (I use Uncle Ben's in the orange bag for this. Lundberg's also has one.)
3 scallions, sliced
Cajun Spice Mix (this will be more than you need for this recipe. store the remainder in a sealed container for next time)
1 1/2 tablespoons paprika
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper
1/4 teaspoon dry mustard

1
Peel and devein shrimp and set aside.
2
slice andouille sausage into approximately 1/2 - 1 inch chunks. Heat a skillet over medium heat and cook the sausage, turning once or twice until nicely browned. Remove sausage from pan and reserve. If you want to use raw chicken thighs, brown them here and then set aside with the sausage.
3
Heat a Dutch oven or large pot over medium heat, then add the olive oil and then the diced onion and celery (and green pepper if you're using it). When the onion begins to soften, add the garlic and cook another few minutes until onions are translucent.
4
If using red pepper paste, add that to the pot and then the spice mix and flour. Mix well and let cook for a couple of minutes.
5
Add the chicken stock, tomatoes and brown rice. Bring to a boil and then lower to a simmer. Add in the sausage (and chicken too if you're starting with raw) and cover pot. Let simmer for about 55 minutes. Check the liquid after about 40 minutes to make sure it hasn't cooked down too much. If it seems dry, add another half cup to a cup of stock or water.
6
Add in the shrimp (and chicken if you're using already cooked) and let simmer, covered, for another five minutes or so.

926

kcal

Calories

Fat

Carbs

117

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 25 ingredients. The key ingredients include: Jambalaya-ish, 1 pound fresh shrimp (you can also use crabmeat or crayfish if you can get them), 2 links andouille sausage. If you prefer, use turkey or chicken andouille., 3 boneless, skinless chicken thighs (you can sub in about 2 cups leftover, cooked chicken diced up), and more.

Yes, Brown Rice Jambalaya-Ish falls under the Seafood 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 Rice Jambalaya-Ish

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