1. Heat 2 tablespoons olive oil in a dutch
oven or large saucepan. When hot, add the diced
chicken sausage and sauté for about 4 minutes
until lightly browned.
2. Add the onion, bell peppers and garlic and
cook for 3 minutes until the vegetables are
just tender and the garlic is fragrant.
3. Add the diced fire roasted tomatoes, smoked
paprika, oregano, cumin, and cayenne pepper and
cook for about 3 minutes until the mixture is
simmering.
4. Mix in the brown rice and cook for 1 minute
before adding the chicken stock. Bring to a
boil and then lower to a simmer. Cover and cook
for 50 minutes until the rice is tender and
most of the liquid has been absorbed.
5. Taste your jambalaya, and season with salt
and a little extra cayenne if you’re into
spicy.
6. Mix the shrimp into your jambalaya, cover
and cook for 5 minutes until the shrimp are
cooked through. (Cooked shrimp are bright pink
and opaque, people.)
7. Ladle the jambalaya into bowls and garnish with sliced scallions
and chopped cilantro. Serve with your fanciest hot sauce and go wild.
Originally Submitted
5/17/2017
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