Brown Rice Jambalaya

Brown Rice Jambalaya
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 343.7
  • Total Fat: 9.3 g
  • Cholesterol: 202.3 mg
  • Sodium: 676.6 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 34.5 g

View full nutritional breakdown of Brown Rice Jambalaya calories by ingredient
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Adapted from NY TIMES Adapted from NY TIMES
Number of Servings: 4


    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


1. Coat a medium casserole with olive oil spray and heat over medium heat. Saute sausage in oil. When edges brown, add olive oil, chopped onions & peppers, sprinkle with salt & pepper. Cook, stirring occasionally, until onions soften and vegetables begin to caramelize., about 10 minutes.

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.

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