Best 4 Brown Rice Jambalaya Recipes

BROWN RICE JAMBALAYA

Steps:

• Cook the bacon in a heavy bottomed pot over medium high heat. Once it's crispy, remove from the pot.
• Then slice the chicken thighs into 1 inch pieces. Brown them in the same pot over medium high heat until about 70 percent cooked. Remove from the pot.
• In the same pot, brown the sausage. Do not cook through completely. Remove from the pot and slice into 1/2 inch slices. You will add the sliced sausage back into the pot later.
• Sauté the chopped onion and minced garlic until the onion becomes translucent.
• Add the chopped green bell pepper and diced tomatoes. Sauté for about 3 minutes.
• At this point, add 2 cups brown rice, 1/2 tsp cayenne pepper, 1/2 tsp oregano, 1 tsp cumin, 1 1/2 tsp salt (or to taste), 1/4 tsp black pepper, 4 cups chicken broth, and 1 cup water. Bring to a boil and let it simmer over medium heat for 20 minutes (with the lid on).
• Stir the sliced sausage and browned chicken back to the pot and cook covered over medium low heat until rice is fully cooked. About 35 minutes.
• Then stir the shrimp into the pot and cook them for about 8 minutes. Or until they are fully cooked.

BROWN RICE JAMBALAYA

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).

SIMPLE BROWN RICE JAMBALAYA

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.

BROWN RICE JAMBALAYA

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.