Brown Rice Jambalaya

Recipe by Iowahorse
READY IN: 1hr 30mins




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