Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Brown Rice Jambalaya

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

10 min

Cook

70 min

Ready

80 min
Low in Saturated Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound ham
or bacon, diced (cut bacon crosswise into thin strips)
Camera
4 each chicken legs
(2 1/2pounds)
* Camera
1 pound sausage, cajun-style
*
3 each garlic cloves
peeled
Camera
1 each onions
peeled, cubed
Camera
1 each green bell peppers
peeled, cored, cut in 1-inch squares
Camera
2 Tomatoes, tomatoes
peeled, cored, quartered
* Camera
1 ½ cups brown rice
raw
Camera
½ teaspoon oregano
dried
Camera
½ teaspoon thyme
dried
* Camera
½ teaspoon gumbo file powder
*
½ teaspoon black pepper
ground
Camera
¼ teaspoon cayenne pepper
Camera
¼ teaspoon cumin
ground
Camera
3 cups chicken broth
Camera
½ teaspoon salt
Camera
½ pound shrimp
deveined raw
Camera

Ingredients

Amount Measure Ingredient Features
226.8 g ham
or bacon, diced (cut bacon crosswise into thin strips)
Camera
4 each chicken legs
(2 1/2pounds)
* Camera
453.6 g sausage, cajun-style
*
3 each garlic cloves
peeled
Camera
1 each onions
peeled, cubed
Camera
1 each green bell peppers
peeled, cored, cut in 1-inch squares
Camera
2 Tomatoes, tomatoes
peeled, cored, quartered
* Camera
355 ml brown rice
raw
Camera
2.5 ml oregano
dried
Camera
2.5 ml thyme
dried
* Camera
2.5 ml gumbo file powder
*
2.5 ml black pepper
ground
Camera
1.3 ml cayenne pepper
Camera
1.3 ml cumin
ground
Camera
7.1E+2 ml chicken broth
Camera
2.5 ml salt
Camera
226.8 g shrimp
deveined raw
Camera

Directions

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 Cut sausage into ¼ 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 Serve rice with shrimp, meats and liquid.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 23413% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 655mg 27%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 34g
Vitamin A 3% Vitamin C 25%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe