Brown Rice Jambalaya Recipes

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).

Steps:

• Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
• Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

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.

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.

Steps:

• Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
• Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
• Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

Steps:

• Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

Steps:

• Melt shortening in a large/huge saucepan over medium heat.
• Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
• Remove and add onion, green pepper, celery and garlic.
• Cook slowly stirring now and again until onions are tender.
• Add sausage and cook 10 min more.
• Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
• Cover and simmer for 30 min stirring now and again.
• Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
• Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
• ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
• Diana.