Brown Rice Jambalaya

READY IN: 1hr 15mins
Recipe by Derf2440

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!

Ingredients Nutrition


  1. 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.
  2. Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
  3. Add rice; stir to coat and continue cooking one minute.
  4. Add stock, salt, pepper and cayenne; bring to boil stirring well.
  5. Nestle chicken pieces into rice.
  6. Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
  7. Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
  8. Garnish with sliced jalapeño.
  9. (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).

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