Wednesday, July 12, 2017
Brown Rice Jambalaya
Brown Rice Jambalaya Makes 4-6 servings 1 tablespoon olive oil 12 ounces andouille sausage, sliced 1 large onion, chopped 1 large green bell pepper, cored, seeded and chopped 2 celery stalks, diced 2 medium cloves garlic, peeled 5 ounces boneless, skinless chicken breast, cut into 2-inch chunks 1/2 teaspoon cayenne pepper ½ teaspoons paprika One 28-ounce can diced tomatoes One 8-ounce can tomato sauce 1 large bay leaf 2 cups chicken or seafood stock 1 1/2 cup brown rice ¾ pound shrimp, peeled and deveined 4 scallions, thinly sliced Heat the olive oil in a large Dutch oven or heavy-bottomed lidded saucepan over high heat. Add the sausage and cook until browned on both sides. Remove to a plate. Turn the heat down to medium and add the onion, bell pepper, and celery. Saute until translucent, about 5 minutes, scrapping up the brown bits from the bottom of the pan. 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, until partially browned, about 5 minutes. Stir in the cayenne, paprika, and 1 teaspoon of salt and toss to combine.