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    You are in: Home / Recipes / Brown Rice Jambalaya Recipe
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    Brown Rice Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Iowahorse's Note:

    Got this of of R.F.C. Kudos to whomever posted it first on there.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered.
    2. 2
      Increase heat to medium and stir until cooked, about 5 minutes.
    3. 3
      Remove chicken skin, cut meat off the bones and then cut boneless chicken into bite-size pieces.
    4. 4
      Add to kettle or skillet with bacon or ham and toss until color turns pale, about 4 minutes.
    5. 5
      Remove bacon or ham and chicken with a slotted spoon and put on paper toweling; set aside.
    6. 6
      Add sausage to kettle and brown all over, about 6 to 8 minutes; remove.
    7. 7
      Leave 2 tablespoons fat in kettle; pour off and discard remaining fat.
    8. 8
      Insert metal blade in food processor.
    9. 9
      Mince garlic by adding to machine with motor on.
    10. 10
      Add onion and chop very coarsely with half second pulses.
    11. 11
      Add green pepper and process with half-second pulses until mixture is chopped to medium consistency.
    12. 12
      Add mixture to kettle and stir over low heat until softened, about 10 minutes.
    13. 13
      Process tomatoes until pureed; set aside.
    14. 14
      Add rice to ingredients in kettle and stir over low heat for 2 minutes.
    15. 15
      Then stir in oregano Thyme, file, black pepper, cayenne pepper and cumin.
    16. 16
      Add tomatoes and broth.
    17. 17
      Stir well and let mixture to boiling.
    18. 18
      Reduce heat to low, cover and cook rice mixture 15 to 20 minutes.
    19. 19
      Cut sausage into 1/4-inch thick coin like slices.
    20. 20
      Mix sausage, ham and chicken pieces into rice.
    21. 21
      Cover and cook until rice is tender (rice may not absorb all the liquid) about 20 minutes longer.
    22. 22
      Taste and adjust seasoning, adding salt as needed.
    23. 23
      Stir shrimp into hot rice mixture, cover pot and let stand for 8 to 10 minutes.
    24. 24
      Serve rice with shrimp, meats and liquid.
    25. 25
      Serves 8.

    Ratings & Reviews:

    • on July 14, 2009

      45

      The only reason I didn't provide 5 stars was simply because it wasn't spicy enough for my husband. I LOVED this recipe and I hate Jambalaya. Great texture, though next time I would just dice up peppers and onion rather than putting it in food processor. Goes great with cornbread and leftovers were just as great!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Brown Rice Jambalaya

    Serving Size: 1 (327 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 387.8
     
    Calories from Fat 125
    32%
    Total Fat 13.9 g
    21%
    Saturated Fat 3.8 g
    19%
    Cholesterol 127.2 mg
    42%
    Sodium 829.2 mg
    34%
    Total Carbohydrate 31.3 g
    10%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.3 g
    9%
    Protein 32.4 g
    64%

    The following items or measurements are not included:

    Cajun-style sausage

    file powder

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