Simple Brown Rice Jambalaya
Indulge in the bold, comforting flavors of this **Simple Brown Rice Jambalaya**, a wholesome twist on the classic Creole dish. Packed with hearty slices of smoked sausage, vibrant bell peppers, celery, and onions, this one-pot recipe is a celebration of Louisiana-inspired cuisine. Featuring nutty, nutrient-rich brown rice, the dish is simmered to perfection in a savory blend of low-sodium chicken broth, juicy diced tomatoes, and aromatic spices like Cajun seasoning, thyme, and paprika. Optional shrimp adds a touch of elegance, making it versatile enough for weeknight dinners or special occasions. Ready in under an hour, this jambalaya is simple to prepare and perfect for feeding a hungry crowd. Garnished with fresh green onions for a pop of color and flavor, it's a satisfying, all-in-one meal that's sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (sliced)
- 1 large bell pepper (diced, use red or green)
- 2 stalks celery (sliced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1.5 cups brown rice (uncooked)
- 3 cups chicken broth (low sodium)
- 14.5 ounces canned diced tomatoes (with their juice)
- 1 tablespoon cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 8 ounces cooked and peeled shrimp (optional)
- 2 stalks green onions (sliced, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the sliced smoked sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
In the same skillet, add the diced bell pepper, sliced celery, and diced onion. Sauté until the vegetables start to soften, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Add the uncooked brown rice to the skillet and toast it for 2 minutes to enhance the flavor.
Pour in the chicken broth and canned diced tomatoes (with their juice). Stir to combine.
Season with the Cajun seasoning, dried thyme, and paprika. Stir well.
Return the cooked sausage to the skillet and bring the mixture to a gentle simmer.
Cover the skillet with a lid and reduce the heat to low. Cook for 40 minutes, or until the rice is tender and the liquid is absorbed, stirring occasionally to prevent sticking.
If using shrimp, stir them into the skillet during the last 5 minutes of cooking to heat through.
Once the rice is fully cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes.
Fluff the jambalaya with a fork, garnish with sliced green onions, and serve hot.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 908 mg | 19% | |
*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.
