Brown Rice JambalayaSubmitted by: SUCCUBUS
IntroductionAdapted from NY TIMES Adapted from NY TIMES
1 tbls olive oil
2 links (170 g) chicken or turkey Andouille, sliced
1 cup diced onion
1 cup diced pepper (red, yellow, green, or mix)
salt & pepper
2 tablespoons chopped garlic
1.5 cups long-grain brown rice, parboiled 15 min
1/2 tsp cayenne
sprigs of fresh thyme
1 14 oz can chopped tomatoes, drained
3 cups chicken stock
1 lb peeled shrimp
1/2 cup chopped scallions
Olive oil cooking spray
2. Add rice, garlic, cayenne, and thyme, and stir for about 1 minute. Add tomatoes and cook stirring for 5 minutes, or until tomatoes start to break up.
3. Stir in stock. Bring to boil, reduce heat to medium and cook , uncovered for about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
4. Add shrimp and stir with a fork. Cook 2-3 minutes, then cover and rest for 10-20 minutes. Garnish with scallions and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SUCCUBUS.