Chicken & Shrimp Brown Rice Jambalaya

Makes 6 servings This classic Creole rice dish is big on flavor, including the holy trinity of onion, peppers, and celery; bold spices; and smoky Andouille sausage. It also really fills you up, with two kinds of protein—juicy chicken and succulent shrimp—plus whole-grain rice. The dish comes together quickly and easily in one big pot, making it the ultimate make-ahead Southern comfort food.
  • 2 tablespoons canola oil, or other neutral tasting oil
  • 1 medium onion, chopped
  • 2 medium green bell peppers, seeded and diced
  • 2 stalks celery, chopped
  • 3 ounces andouille sausage, very thinly sliced
  • 5 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • One 28-ounce can no-salt-added diced tomatoes
  • 1 cup instant (parboiled) brown rice
  • 1 bay leaf
  • 2 teaspoons salt-free creole seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 pound skinless, boneless chicken thighs, cut into 1-inch chunks
  • 1 pound medium shrimp, cleaned, tails removed
  • Hot sauce, to taste
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, bell peppers, celery, and sausage and cook, uncovered, stirring, until the vegetables begin to soften, 5 minutes. Add the garlic and cook, stirring, 1 minute more. Add the broth, tomatoes with their juices, rice, bay leaf, Creole seasoning, salt, and black pepper and bring to a boil. Lower the heat to medium-low and cook until the rice absorbs some liquid, 10 minutes. Add the chicken and cook, uncovered, for 10 minutes more, then add the shrimp and cook an additional 10 minutes, until the chicken and shrimp are cooked through. Season with hot sauce to taste. To refrigerate and reheat: Place in an airtight container in the refrigerator for up to 4 days. To reheat, place in a pot over medium-low heat, cover, and cook, stirring occasionally, until warmed through, 5 to 25 minutes, depending on the amount. Alternatively, place in a microwave-safe bowl, cover with a splatter guard, and microwave on full power for about 90 seconds to 2 minutes for one portion. To freeze and reheat: Chill in the refrigerator for 30 minutes, then transfer into freezer bags in the portions desired and freeze for up to 4 months. Thaw in the refrigerator for 24 to 36 hours and reheat following the “to refrigerate” directions. Or, to thaw quickly, run the bag under hot water for 30 seconds to release the food, then transfer it to a pot along with 1 to 2 tablespoons of water. Cover and cook over medium-low heat, stirring occasionally, until warmed through, 12 to 45 minutes, depending on the amount. Add a bit more water to the pot if the bottom is getting dry. Alternatively, after running the bag under hot water, transfer to a microwave-safe bowl, cover with a splatter guard, and microwave on the defrost setting for about 10 minutes per portion, then heat through on full power for 90 seconds to 2 minutes for one portion. Serving size: 2 cups; Per serving: Calories 300; Total Fat 10g (Mono Fat 3.9g, Poly Fat 2.2g, Sat Fat 1.9g); Protein 33g; Carb 20g; Fiber 3g; Cholesterol 175mg; Sodium 750mg; Excellent source of: Copper, Manganese, Niacin, Phosphorus, Protein, Vitamin A, Vitamin B6, Vitamin C; Good source of: Fiber, Iron, Magnesium, Potassium, Selenium, Vitamin K, Zinc
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