Recipe by Indigo!
This is a healthier version of a New Orleans classic, using brown rice and a lean ham. You can also choose to use the chicken instead of the andouille, but I like it spicy, so I'll keep it! Again, I found this on epicurious, and ended up loving it!! You may want to add more rice, as this will be rather saucy, but it's up to you!
Top Review by HeatherN
My husband said this was the best jambalaya I've ever made. He didn't even add extra Tabasco sauce! I followed the recipe exactly (except I couldn't find andouille sausage because they were in the process of rearranging at the store....I hate it when they do that.) I used the amount of rice called for, since I like jambalaya to be saucy! YUM!!
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 medium garlic cloves, peeled
- 1 large green bell pepper, cored, seeded and chopped
- 2 celery ribs, diced
- 3 tablespoons fresh Italian parsley, minced
- 4 ounces extra-lean smoked ham, cut into 1/2-inch cubes
- 5 ounces diced boneless skinless chicken breasts (optional)
- 5 ounces andouille sausages, sliced
- 1 large bay leaf
- 1 teaspoon cayenne pepper
- 1 (28 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 1⁄2 cups brown rice, uncooked
- 1 1⁄2 lbs medium shrimp, peeled, deveined and chopped into bite-sized pieces
Directions See How It's Made
- Add oil to a large nonstick saucepan.
- Sauté onion, garlic, bell pepper and celery until onion is translucent.
- Add parsley, ham, sausage (or chicken), bay leaf, and cayenne pepper.
- Cook, stirring often, 5 to 6 minutes.
- Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water.
- Gently simmer, uncovered, stirring occasionally, about 5 minutes.
- Pour rice into the pan and stir well.
- Bring mixture to a boil.
- Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
- Stir in shrimp and cook 5 minutes more.
- Remove bay leaf.
- Season to taste with cayenne pepper and salt.