Brown Rice Jambalaya
Savor the bold, hearty flavors of this Brown Rice Jambalaya—a wholesome twist on the classic Cajun dish. Packed with protein-rich chicken, smoky sausage, and succulent shrimp, this one-pot wonder is bursting with robust spices like paprika, thyme, and cayenne, perfectly balanced with tender, nutty brown rice. Fresh aromatics like onion, bell pepper, celery, and garlic create a fragrant base, while diced tomatoes and low-sodium chicken broth bring deep, savory richness. This nutritious spin on a Louisiana favorite is simmered to perfection and topped with vibrant green onions and parsley for a fresh finish. Perfect for weeknight dinners or meal prep, this easy jambalaya recipe is a comforting, flavor-packed crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces smoked sausage (sliced into thin rounds)
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 large yellow onion (diced)
- 1 large green bell pepper (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 1 14-ounce can canned diced tomatoes (with juice)
- 3 cups low-sodium chicken broth
- 1 cup brown rice (uncooked)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.5 teaspoons ground cayenne pepper
- 0.5 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 pound shrimp (peeled and deveined)
- 2 stalks green onions (sliced for garnish)
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium heat. Add the smoked sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add the chicken pieces and cook until browned on all sides, about 5 minutes (they do not need to be fully cooked at this stage). Remove the chicken and set aside with the sausage.
Add the diced onion, green bell pepper, and celery to the pan. Sauté the vegetables until softened, about 5-6 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes (with their juice), chicken broth, and brown rice to the pan. Stir in the paprika, dried thyme, cayenne pepper, oregano, salt, and black pepper.
Return the sausage and chicken to the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally to prevent sticking.
After 40 minutes, stir in the shrimp. Cover and cook for an additional 8-10 minutes, or until the shrimp are pink and fully cooked and the rice is tender.
Remove the pan from heat and let the jambalaya rest for 5 minutes before serving.
Garnish with sliced green onions and freshly chopped parsley before serving. Enjoy your delicious Brown Rice Jambalaya!
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1405 mg | 468% | |
| Sodium | 6174 mg | 268% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 32.2 g | ||
| Protein | 307.4 g | 615% | |
| Vitamin D | 21.1 mcg | 105% | |
| Calcium | 556 mg | 43% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4869 mg | 104% | |
*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.
