Recipe by Derf
Nice nuttiness from the brown rice, also lower in fat and sodium free, it says, from the local newspaper. We liked it a lot!!
Top Review by Gingernut
This was *beautiful*. I made a few changes: instead of cayenne, I used 2 teaspoons of Recipe #129732 (leaving out the salt and black pepper from that recipe). I substituted thawed frozen prawns for chicken, just throwing them in with the parsley at the end. I also added a 400g tin of drained diced tomatoes and doubled the garlic. Cook time for me was a full 45 minutes, and to be honest, it really could have done with another 10 minutes but I just couldn't wait that long. I would normally choose cilantro over parsley but in this case I was glad I went with parsley, as it complimented the cajun flavours really well. By the way, I also found this recipe on the USA Rice Federation website. Thanks for posting!
- 2 tablespoons olive oil
- 1 lb chicken piece (thighs or breasts, I used skinless or boneless)
- 1⁄2 lb smoked sausage, cut into 1/2-inch pieces (spicy chorizo can be used)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green pepper
- 2 garlic cloves, smashed
- 1 cup brown rice
- 3 cups chicken stock
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup chopped fresh cilantro or 1⁄2 cup parsley
- 1 -2 sliced jalapeno pepper
Directions See How It's Made
- In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.
- Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
- Add rice; stir to coat and continue cooking one minute.
- Add stock, salt, pepper and cayenne; bring to boil stirring well.
- Nestle chicken pieces into rice.
- Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
- Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
- Garnish with sliced jalapeño.
- (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).