Brown Cajun Jambalaya
Dive into the bold, smoky flavors of Brown Cajun Jambalaya, a hearty and soul-warming one-pot dish perfect for feeding a crowd or savoring as leftovers. This classic Louisiana recipe combines tender chicken thighs, smoky andouille sausage, and plump shrimp, simmered with a vibrant mix of vegetables and Cajun spices. What sets this version apart is the use of nutty, wholesome brown rice, which soaks up all the rich, savory flavors of tomato, garlic, and paprika. With just one pot and simple steps, this dish is the ultimate comfort meal, served piping hot and garnished with fresh parsley and green onions for a burst of freshness. Whether for a family gathering or weeknight dinner, this Brown Cajun Jambalaya is sure to transport your taste buds straight to the heart of the bayou.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 12 ounces andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes, canned
- 5 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 2 cups brown rice, uncooked
- 4 stalks green onions, sliced for garnish
- 2 tablespoons fresh parsley, chopped for garnish
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Cut the chicken thighs into bite-size pieces and season with salt and pepper. Add the chicken to the pot and cook until they are browned on all sides, about 5 minutes. Remove and set aside.
Add the sliced andouille sausage to the same pot and cook until browned, about 4 minutes. Remove and set aside with the chicken.
In the same pot, add the diced onion, bell pepper, and celery. Cook over medium heat until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Add the canned diced tomatoes with their juice, chicken broth, Worcestershire sauce, Cajun seasoning, paprika, dried thyme, and bay leaf. Stir to combine.
Return the chicken and sausage to the pot. Stir in the uncooked brown rice, ensuring it is evenly distributed.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 40-45 minutes, stirring occasionally to prevent sticking, until the rice is fully cooked and most of the liquid is absorbed.
When the rice is close to done, add the shrimp to the pot. Stir gently and cook for another 5-6 minutes, or until the shrimp are pink and cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf and discard.
Garnish with sliced green onions and chopped parsley before serving. Enjoy your hearty Brown Cajun Jambalaya!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
