Brown Rice Jambalaya Recipe

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Servings: 8


Cost per serving $1.26 view details
  • 1/2 lb Diced ham or possibly bacon (cut bacon crosswise into thin strips)
  • 4 x Chicken legs (2 1/2 pounds)
  • 1 lb Cajun-style sausage
  • 3 med Garlic cloves, peeled
  • 1 med Onion, peeled, cubed
  • 1 med Green bell pepper, cored, cut in 1-inch squares
  • 2 med Tomatoes, peeled, cored, quartered
  • 1 1/2 c. Raw brown rice
  • 1/2 tsp Each, dry oregano leaves, dry thyme leaves, file Pwdr, grnd black pepper
  • 1/4 tsp Each, cayenne pepper, grnd cumin
  • 3 c. Chicken broth Salt
  • 1/2 lb Peeled, deveined raw shrimp


  1. I seem to remember you being involved in a conversation about brown rice a few months back... Here's something which you might find interesting.
  2. Put ham or possibly bacon in a 4-qt soup kettle and cook over low heat till fat is rendered. Increase heat to medium and stir till cooked, about 5 min.
  3. Remove chicken skin, cut meat off the bones and then cut boneless chicken into bite-size pcs. Add in to kettle or possibly skillet with bacon or possibly ham and toss till color turns pale, about 4 min. Remove bacon or possibly ham and chicken with a slotted spoon and put on paper toweling; set aside. Add in sausage to kettle and brown all over, about 6 to 8 min; remove. Leave 2 Tbsp. fat in kettle; pour off and throw away remaining fat.
  4. Insert metal blade in food processor. Mince garlic by adding to machine with motor on. Add in onion and chop very coarsely with half second pulses. Add in green pepper and process with half-second pulses till mix is minced to medium consistency. Add in mix to kettle and stir over low heat till softened, about 10 min.
  5. Process tomatoes till pureed; set aside.
  6. Add in rice to ingredients in kettle and stir over low heat for 2 min. Then stir in oregano Thyme, file, black pepper, cayenne pepper and cumin. Add in tomatoes and broth. Stir well and let mix to boiling. Reduce heat to low, cover and cook rice mix 15 to 20 min. Cut sausage into 1/4-inch thick coin like slices. Mix sausage, ham and chicken pcs into rice. Cover and cook till rice is tender (rice may not absorb all the liquid) about 20 min longer. Taste and adjust seasoning, adding salt as needed. Stir shrimp into warm rice mix, cover pot and let stand for 8 to 10 min. Serve rice with shrimp, meats and liquid.
  7. Serves 8.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 243g
Recipe makes 8 servings
Calories 264  
Calories from Fat 70 27%
Total Fat 7.89g 10%
Saturated Fat 2.12g 8%
Trans Fat 0.04g  
Cholesterol 51mg 17%
Sodium 404mg 17%
Potassium 417mg 12%
Total Carbs 31.27g 8%
Dietary Fiber 2.0g 7%
Sugars 1.98g 1%
Protein 16.76g 27%
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