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Homemade Jambalaya Rice Recipe

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Weeknight Jambalaya The Daring Gourmet
Weeknight Jambalaya The Daring Gourmet from www.daringgourmet.com

Description

Jambalaya is a classic dish from Louisiana, USA, that combines rice with meat, vegetables, and spices. It's a hearty and flavorful one-pot meal that is perfect for feeding a crowd or for meal prep. This homemade jambalaya rice recipe is a healthier version that is made from scratch with fresh ingredients, and it's gluten-free and dairy-free.

Prep Time

The prep time for this jambalaya rice recipe is about 20 minutes, which includes chopping the vegetables and sausage.

Cook Time

The cook time for this jambalaya rice recipe is about 45 minutes, which includes cooking the rice and sautéing the vegetables and sausage.

Ingredients

  • 1 lb. chicken breast, cut into bite-size pieces
  • 1 lb. andouille sausage, sliced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1 bay leaf
  • 2 tbsp. olive oil
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken and sausage, and cook until browned, about 5 minutes.
  3. Remove the meat from the pot and set aside.
  4. Add the onion, bell pepper, celery, and garlic to the pot, and sauté until softened, about 5 minutes.
  5. Add the diced tomatoes, thyme, paprika, cayenne pepper, and bay leaf, and cook for 2 minutes.
  6. Add the rice and chicken broth, and stir to combine.
  7. Add the browned meat back to the pot, and bring the mixture to a boil.
  8. Reduce the heat to low, cover the pot, and simmer for 30 minutes or until the rice is tender and the liquid is absorbed.
  9. Remove the bay leaf, and season with salt and pepper to taste.
  10. Serve hot, garnished with chopped parsley or green onions, if desired.

Notes

  • This jambalaya rice recipe can be easily customized to your taste preferences. You can use shrimp instead of chicken or sausage, or add other vegetables like okra or tomatoes.
  • You can also adjust the level of spiciness by adding more or less cayenne pepper.
  • This recipe makes about 6 servings, but you can easily double or triple it for a larger crowd.

Nutrition Info

  • Calories: 451
  • Carbohydrates: 31 g
  • Protein: 29 g
  • Fat: 23 g
  • Saturated Fat: 7 g
  • Cholesterol: 103 mg
  • Sodium: 1089 mg
  • Potassium: 655 mg
  • Fiber: 2 g
  • Sugar: 4 g
  • Vitamin A: 524 IU
  • Vitamin C: 27 mg
  • Calcium: 42 mg
  • Iron: 2 mg

Recipe Tips

  • Make sure to use long-grain rice for this jambalaya recipe, as it will hold its shape and texture better than short-grain rice.
  • You can use canned diced tomatoes with green chilies for extra flavor and spice.
  • If you don't have chicken broth, you can use water or vegetable broth instead.
  • You can make this jambalaya recipe ahead of time and store it in the fridge for up to 5 days or in the freezer for up to 3 months.
  • Reheat the jambalaya in the microwave or on the stove, adding a splash of water or broth to loosen it up if needed.

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