Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Total Time
1 hour and 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
4.82 out of 5 stars
(16)
Ingredients
4 servings
- 2 tablespoons extra-virgin olive oil
- 3 links Andouille chicken sausage (diced)
- ½ large yellow onion (diced)
- 1½ bell peppers (seeded and diced (I like a mix of colors.)
- 2 garlic cloves (minced)
- 1 tablespoon plus 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3/4 teaspoons ground cumin
- 1/2 teaspoon kosher salt (plus extra if needed)
- 1/4 teaspoon cayenne pepper (plus extra if needed)
- One 14.5-ounce can diced fire roasted tomatoes
- 1¼ cup short-grain brown rice
- 3½ cups low-sodium chicken broth
- 1 pound large shrimp (peeled and deveined)
- For garnish:
- 4 scallions (thinly sliced)
- ¼ cup fresh cilantro (chopped)
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Preparation
Step 1
Heat the olive oil in a medium Dutch oven or soup pot over medium heat. When hot, add the diced chicken sausage and cook for 5 to 6 minutes or until lightly browned.
Step 2
Add the onion, bell peppers, and garlic, and cook for 3 minutes or until the vegetables are just tender.
Step 3
Add the smoked paprika, oregano, cumin, salt and cayenne and cook for 1 minute until toasted and fragrant. Stir in the tomatoes, and bring the mixture to a simmer.
Step 4
Once at a simmer, stir in the brown rice and cook for 1 minute, and then add the chicken broth. (It will look very soupy. Don't panic, you're doing things right.) Bring to a boil, then immediately lower to a simmer. Cover with a lid and cook for 50 to 55 minutes or until the rice is tender and most of the liquid has been absorbed. Taste your jambalaya and season with a little extra salt and cayenne if necessary.
Step 5
Mix the shrimp into the jambalaya, cover and cook for 5 minutes or until the shrimp are bright pink and opaque.
Step 6
Ladle the jambalaya into bowls and garnish with sliced scallions and chopped cilantro. Serve with your fanciest hot sauce and go wild.
Step 7
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