Brown Rice Jambalaya
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tbsp of olive oil ((28g))
- ยฝ lb boneless chicken thighs ((250g))
- 2 tbsp cajun seasoning ((14g) see notes)
- 2 tbsp olive oil ((28g))
- 1 medium sized onion
- 3 celery stalks (chopped)
- 1 green bell pepper
- 1 red bell pepper
- 14 oz can of tomato in juice ((400g))
- 2 bay leaves
- 1 tbsp of garlic powder ((8g))
- 1 tsp black pepper ((2g))
- 1 tbsp fresh thyme ((8g) stem removed)
- ยฝ tsp paprika ((2g))
- 2 tsp oregano ((4g))
- 1 tbsp cajun seasoning ((8g) see post)
- 3ยฝ cups of veggie stock ((828ml) see post)
- 1 ยฝ cups of rice ((305g) thoroughly rinsed)
- 1ยฝ lb shrimp ((680g) peeled and de vained)
- additional cajun seasoning, pink salt and black pepper to taste
Method
- Heat the pan on medium with the olive oil.
- Season and coat the chicken thighs with 2 tbsp of cajun seasoning, then add to the pan to sear (this should take several minutes).
- Once the chicken has browned, remove it from the pan and set aside.
- Replenish the pan with 2 tbsp of olive oil then add the holy trinity - bell peppers, chopped celery and onions.
- Saute the holy trinity for 5-6 minutes until the onions are translucent and slightly golden.
- Pour in the chopped tomatoes, followed by the Seasoning - garlic powder, paprika, oregano, black pepper, thyme, bay leaves along with 2tbsp of cajun seasoning.
- Stir until all of the veggies and herbs/spices are combined.
- Add the vegetable broth and bring the pan to a rolling boil.
- Add the rice to the pan and stir so everything is well combined.
- Reduce the heat to low and simmer for roughly 40- 50 minutes or until the rice absorbs most of the liquid.
- Remove the lid then finally fold in the chicken thighs and shrimp.
- Allow the jambalaya to cook for a further 5-6 minutes or until the shrimp is slightly pink in colour.
- Do a taste test and adjust for further seasoning adding more cajun seasoning, pink salt and black pepper to taste.
- Remove the bay leaves and serve while hot.