Brown Rice Jambalaya

⏱ 90 mins 🍽 8 serving(s) 🏷 Gumbo

This robust jambalaya is a classic gumbo category dish featuring brown rice cooked in a spiced broth. It combines chicken, Cajun sausage, ham and shrimp with a traditional vegetable base of onion, pepper and tomato. The whole dish is simmered together in one pot until the rice is tender and the flavours meld, resulting in a satisfying meal for eight people.

Brown Rice Jambalaya

Ingredients

  • 1/2 lb diced ham or 1/2 lb bacon (cut bacon crosswise into thin -strips)
  • 4 chicken legs (2 1/2 pounds)
  • 1 lb Cajun-style sausage
  • 3 cloves garlic, peeled
  • 1 medium onion, peeled,cubed
  • 1 medium green bell pepper, cored,cut in 1 inch squares
  • 2 medium tomatoes, peeled,cored,quartered
  • 1 1/2 cups raw brown rice
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon file powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 3 cups chicken broth
  • salt
  • 1/2 lb peeled deveined raw shrimp

Method

  1. Place the ham or bacon into a 4-quart soup kettle and cook it over low heat to render the fat.
  2. Turn the heat up to medium and continue stirring for about 5 minutes until it is cooked.
  3. Take the skin off the chicken legs, remove the meat from the bones and chop it into bite-sized pieces.
  4. Put the chicken pieces into the kettle with the bacon or ham and toss them for roughly 4 minutes until they turn pale.
  5. Use a slotted spoon to take out the bacon or ham and chicken, placing them on paper towel to drain.
  6. Brown the Cajun sausage all over in the same kettle, which should take 6 to 8 minutes, then remove it.
  7. Keep 2 tablespoons of fat in the kettle and discard any that remains.
  8. Fit the metal blade into your food processor.
  9. With the motor running, drop in the garlic cloves to mince them.
  10. Add the onion and pulse with half-second bursts to chop it coarsely.
  11. Put in the green pepper and process with half-second pulses until the mixture reaches a medium chop.
  12. Transfer this vegetable mixture to the kettle and stir it over low heat for about 10 minutes until softened.
  13. Puree the tomatoes in the food processor and set them aside.
  14. Stir the brown rice into the kettle and cook it over low heat for 2 minutes.
  15. Next, mix in the oregano, thyme, file powder, black pepper, cayenne pepper and cumin.
  16. Pour in the pureed tomatoes and the chicken broth.
  17. Give everything a good stir and bring the mixture up to a boil.
  18. Lower the heat to low, cover the kettle and let the rice cook for 15 to 20 minutes.
  19. Slice the browned sausage into coins about 1/4-inch thick.
  20. Fold the sliced sausage, the reserved ham and the chicken pieces into the rice.
  21. Cover the pot again and continue cooking for about 20 minutes more until the rice is tender.
  22. Check the seasoning and add salt according to your taste.
  23. Mix the raw shrimp into the hot rice, cover the pot and let it stand for 8 to 10 minutes.
  24. Serve the jambalaya with the shrimp, meats and cooking liquid.
  25. This recipe makes 8 servings.

Nutrition (per serving)

Sodium829200 mg

Recipe details

CategoryGumbo
AuthorIowahorse