Prep 20 mins
Cook 1 hr 30 mins
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!
- 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
- 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.
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!!