Brown Rice Jambalaya
A classic New Orleans (USA) Creole one-pot dish — spicy and satisfying, perfect for a busy host. (Filed under the book's Japanese section, but it is an American/Creole dish.)
Ingredients
| 1 tablespoon | 15 ml | olive oil |
| 1 | large onion, chopped | |
| 12 ounces | 340 g | Andouille sausage, sliced |
| 1 | large green bell pepper, seeded and chopped | |
| 2 | medium cloves garlic, peeled | |
| 2 | celery stalks, diced | |
| 5 ounces | 140 g | skinless and boneless chicken breast, cut into 2-inch chunks |
| 1/2 teaspoon | 2.5 ml | paprika |
| 1/2 teaspoon | 2.5 ml | cayenne pepper |
| 1 28-ounce can | can diced tomatoes | |
| 1 | large bay leaf | |
| 1 8-ounce can | can tomato sauce | |
| 2 cups | 480 ml | chicken or seafood stock |
| 3/4 pound | 340 g | shrimp, peeled and deveined |
| 1 1/2 cup | 360 ml | brown rice |
| 4 | scallions, thinly sliced | |
| 1 teaspoon | 5 ml | salt |
Instructions
- Heat the olive oil in a large saucepan over high heat. Add the sliced Andouille sausage and cook until browned on both sides, then remove to a plate.
- Turn the heat down to medium and add the bell pepper, onion and celery. Sauté for about 5 minutes.
- Stir in the garlic and cook for another minute. Push the vegetable mixture to the sides of the pan and add the chicken. Cook the chicken, stirring occasionally, for about 5 minutes.
- Stir in the paprika, cayenne and 1 teaspoon of salt and toss to combine. Pour the tomato sauce, diced tomatoes and the bay leaf over the meat mixture. Simmer uncovered for 5 minutes.
- Add the stock and bring to a boil. Stir in the rice; reduce the heat to medium-low, and cook, covered, until the rice is tender, for 45 minutes to 1 hour.
- Add half of the scallions and the shrimp to the pot and toss to combine. Cover and cook until the shrimp are pink and cooked through, about 5 minutes.
- Ladle into bowls and garnish with the remaining scallions.