Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

Whenever I refer to this jambalaya, I call it brown as opposed to the red Creole jambalaya. Prepare all the ingredients the night before, ready to throw it together. Once cooked it can be frozen for future use.

Ingredients Nutrition

Directions

  1. Prepare Spice Mix in small container; set aside.
  2. In large Dutch oven brown cooked chicken, smoked sausage and diced ham; drain grease.
  3. Add to browned meats the onion, celery, bell pepper and garlic. Saute for 5 minutes, or until vegetables are soft, lifting brown bits from bottom of pan.
  4. Add spice mix and stir.
  5. To the same pot stir in 4 cups chicken broth, parsley, green onions, Kitchen Bouquet and bay leaf; bring to a boil.
  6. Add 2 cups converted rice, stirring once.
  7. Cover and cook about 20 - 25 minutes or until liquid is absorbed.
Most Helpful

5 5

This was sooooo good. Had been looking for " brown jambalya " recipe for a long time !!! Thank you so much for posting.

5 5

I made this in my rice cooker. First I sauteed the vegetables and meat then threw everything in the rice cooker. It look a little extra chicken broth, but otherwise worked really well. I used ham and shrimp as the meat, but did everything else to the recipe - except I didn't have any green onions. It does smell great!

5 5

Wonderful!! This recipe has made my mind up that I really DO NOT like the "boxed" kind!! It will be this recipe from now on. The only thing was that I did not have diced ham. Still EXCELLENT!!