One-Pot Wonders
Brown Rice Jambalaya-ish
Popular on Food52
67 Reviews
GiannaMa
January 23, 2022
Both my husband and I loved this recipe. It was yummy. We will use less rice and we decided not to bother with the chicken the next time.
Jc
January 9, 2022
Delicious. I made some plain rice on the side so folks could moderate the heat to their liking. Even the spice-avoidant 6 years olds ate seconds.
MBE
February 15, 2021
Love this one. This is at least the 2nd time I've made it. This time I threw in a chopped green bell pepper because I had it (used to hate them but I've recently come around). Could use a bit more spice/heat so will make a note to add some cayenne to the Spice Mix (made half). Bonus is that is as good on day 2. See previous notes to make fewer pots to clean :-)
Sinamen78
November 28, 2020
What do we do with the scallions? They are in the ingredient list, but doesn’t tell where to use them ?
Dearinger
November 19, 2019
I made this last night and it was excellent! I seasoned the chicken thighs with the Cajun Spice Mix before browning them and eliminated the flour. It was a crowd pleaser that I will certainly make again.
LeeLeeBee
January 13, 2016
This is one of my favorites. I usually use a bell pepper in addition to the pepper paste, and then increase the spice mix by about 50%.
krikri
December 22, 2015
Very good. Modifications: chouriço mouro instead of andouille (hard to find in Portugal); did sausage and skinned not boneless chicken in dutch oven before taking them out and doing the mirepoix in the same pot; basmati instead of brown rice, put in after about 15 minutes of cooking the meat and then for 15 minutes more before adding the shrimp.
It was all very delicious and I will definitely make it again!
It was all very delicious and I will definitely make it again!
Caroline C.
February 10, 2015
This made a really satisfying weeknight dinner. It took a little bit longer to simmer but, after letting it rest, the extra liquid absorbed and it became the perfect consistency. I followed the recipe exactly, other than using just a dutch oven and adding a handful of green peas while the shrimp were cooking. I served it with baked sweet plantains, which offset the mild spice of the Jambalaya. Glad to have the extra Cajun spice mix to try in other dishes, it's a nicely balanced combination. Thanks for a new go-to recipe! Also, just a heads up, there is a minor typo in the recipe: tried thyme (which also makes an apt and poetic description of dried herbs)
healthierkitchen
February 13, 2015
I'm glad you liked it Caroline! I will try to change the typo - thanks for picking that up!
sevenfaces
June 21, 2014
I love an easy one-pot meal! Didn't have onion powder or dry mustard but overall the flavour still really packed a punch. I was impressed with how good this tasted considering how little effort it took. Yum yum yum.
Claudia
April 24, 2014
I made this last week (without paste). It was very filling and nicely seasoned. Held up well the next day for left-overs.
Chelsea
March 20, 2014
I didn't have red pepper paste so I used a whole bell pepper. Came out great :)
healthierkitchen
March 25, 2014
Chelsea - the bell pepper is actually the traditional ingredient and to some, shouldn't be messed with. I just happen not to like bell pepper, probably the only vegetable I really don't care for :)
MBE
January 23, 2014
A darn good week-night Jambalaya! Only adjustment I made was to brown the andouille and chicken in the Dutch Oven (actually used a 3.5 qt Le Cruset Braiser) that I was using for the rest of the recipe - one pot to clean and you don't lose all that great fond/flavor. Leftovers were as good if not better than the first night.
healthierkitchen
March 25, 2014
Thanks MBE - yes, browning it in one pan is a time saver and saves cleaning an extra pan! So glad you liked it!!
Laurelb
January 22, 2014
Fabulous. Every time I make it my husband says love much he loves it. A perfect company dish with a green salad and crusty French bread
healthierkitchen
March 25, 2014
so glad you and your husband like this, Laurelb! And thanks for letting me know!
adele93
May 15, 2013
would harissa work as a sub for the cajan as i don't want to go and buy all the separate spices?
healthierkitchen
May 28, 2013
you can try a premade cajun spice mix. they're available at most groceries. I think Tony Cachere's is one of the more well known.
Gourmand1209
February 16, 2013
We tried this with frozen thanksgiving turkey (thank you food saver) and thanksgiving turkey stock. We also spend $5 on some turkish red pepper paste(don't skip this, regardless of recipe writers comments - it is worth it) and frankly were really amazed at how well this turned out. Good spice and heat, but not overpowering, also reminescent of jambalaya dishes we have had out and in New Orleans! Kudos!
healthierkitchen
March 13, 2013
Thanks so much gourmand1209! I love the taste of the pepper paste too! There's a thread on the hotline today about it - and someone even located a recipe to make some! Your jar will last you a while and doesnt go bad in the fridge. It's great in lots of red lentil soups!
LeeLeeBee
February 8, 2013
I physically had to restrain my boyfriend from getting a third helping so I could have leftovers for lunch! This was fantastic and a new favorite weeknight dinner.
healthierkitchen
March 13, 2013
thanks for taking the time to comment and glad to hear your boyfriend liked it!
LeeLeeBee
November 27, 2013
We can't find andouille in Australia, so I substitute Spanish chorizo and replace 1/3 of the normal paprika with smoked paprika. This recipe is in our regular rotation, so delicious.
M.C. S.
February 3, 2013
I made this for my husband and me last night and it was AMAZING and so easy. I used Trader Joe's brown jasmine rice and it cooked up beautifully per your recipe. I could not find andouille sausage, so I used hot chourico sausage - delicious. We are looking forward to having the leftovers today.
healthierkitchen
March 13, 2013
so glad you liked it!! I love hearing how you've adapted it to what you had!
Greenstuff
December 3, 2012
Have you noticed that this recipe is noted on Pulitzer Prize winner Michael Chabon's website? The guy likes his food.
greatm31
October 31, 2012
This was fantastic! I used whole foods pork andouille sausages (removed from the casings, and browned as little disk-shaped sausages). I also found I could cook the whole thing in one pot (didn't need the skillet, just cook the sausages in the pot, remove, brown the chicken, remove, add veggies and continue with recipe). That helped with cleanup. Other minor changes: I too am a little worried about my salt intake so I only put 1/2 tsp of salt in the seasoning--still delicious. I also threw in a can of white beans with the broth, just cause I thought it would be good (it was!). Now I'm not sure what to use the leftover seasoning for--any ideas? I thought it might be good as a dry-rub for chicken.
healthierkitchen
November 10, 2012
glad you liked this. I love the bean addition!
I save the spice mix in a small spice container and use it whenever Cajun spice is called for. I make this recipe from time to time and also make red beans and rice with turkey keilbasa from WF.
I save the spice mix in a small spice container and use it whenever Cajun spice is called for. I make this recipe from time to time and also make red beans and rice with turkey keilbasa from WF.
shs
October 15, 2012
Can Thai red chili paste be substituted for the Turkish red pepper paste or do you think it's better to skip it altogether if I don't have the Turkish?
healthierkitchen
October 19, 2012
thai red chili paste is much hotter and a different flavor- If you don't have the pepper paste I'd just leave it out or use a fresh red or green bell pepper diced up with the celery. Hope you like it!
sbf-ct
October 3, 2012
I had to tweek a bit... first off, I started too late at night, but was lucky in that I happened to have just the right leftovers waiting... I sauteed the pepper (I used one whole red), onion, celery garlic.. added broth, tomatoes, spices.. it was a bit spicy for my little people (3 & 5 year olds just can't appreciate a smidge of heat), so I added a little extra broth and about a tablesoon of sugar to kill the heat.. I let that boil a bit because I had a mountain of leftover rice, leftover shredded chicken and fresh shrimp.. turned to be only about (8 weight watchers points if anyone cares).. I didn't have sausage but imagine it'll be even better with it.. it's DELICIOUS!! Thanks for the great, easy recipe!
sbf-ct
October 3, 2012
I had to tweek a bit... first off, I started too late at night, but was lucky in that I happened to have just the right leftovers waiting... I sauteed the pepper (I used one whole red), onion, celery garlic.. added broth, tomatoes, spices.. it was a bit spicy for my little people (3 & 5 year olds just can't appreciate a smidge of heat), so I added a little extra broth and about a tablesoon of sugar to kill the heat.. I let that boil a bit because I had a mountain of leftover rice, leftover shredded chicken and fresh shrimp.. turned to be only about (8 weight watchers points if anyone cares).. I didn't have sausage but imagine it'll be even better with it.. it's DELICIOUS!! Thanks for the great, easy recipe!
healthierkitchen
October 19, 2012
Thanks for giving this a try. Glad to hear that it work sout for WW! You could try halving the spice mix for your kids and adding a little more in for you if you try it again. Or, cut the chili powder in the spice mixture.
Anne B.
October 2, 2012
My mother always cooked her jambalaya rice separately and added it to the sauce at the end. I should have done this here: it took over an hour to get the brown rice cooked in the sauce, which became thicker and thicker as it cooked down. By the time the rice was fully cooked, it had begun to break apart into smaller shards. Not pretty.
healthierkitchen
October 19, 2012
I'm so sorry the rice didn't work out for you. What type did you use? It usually takes me close to an hour simmering, but I've never had that problem with the rice.
sbf-ct
October 2, 2012
This sounds wonderful healthierkitchen... I'm going ditch the sausage (only because I haven't got any and it's pouring rain outside), and cross my fingers that the kids like it!! I think it sounds great, but is it spicy? It doesn't look like it, but it does have jumbalaya in the name...
healthierkitchen
March 30, 2012
Peter you're absolutely right that I need to edit the ingredients to reflect that the rice goes into the pot uncooked and the recipe to add to garnish with the scallions as the pot comes off the heat. So sorry! Glad you liked it anyway!!
healthierkitchen
March 30, 2012
except that I now realize that I have no idea how to edit a recipe in this new format! Peter, if you see this please let me know! Thanks.
Peter
March 25, 2012
I just made this for my family tonight and just wanted to let you know that it was a HUGE hit. Everyone loved it, including my brother-in-law who's prone to heartburn and my sister who's been dieting for the last 3 months -- she took THREE portions and she said to let you know she hasn't even had *seconds* of anything all year.
It was so easy to make (especially if you have the time to mise-en-place everything) and needless to say this will be in my permanent rotation.
(A few very minor notes, 1) the ingredients call for scallions but the recipe never tells you what to do with them. 2) I think the recipe could be a bit more clear that the rice you use should be added to the pot raw. I started cooking the rice in a rice cooker when it dawned on me that the rice would end up cooking during the simmer process in the pot.)
It was so easy to make (especially if you have the time to mise-en-place everything) and needless to say this will be in my permanent rotation.
(A few very minor notes, 1) the ingredients call for scallions but the recipe never tells you what to do with them. 2) I think the recipe could be a bit more clear that the rice you use should be added to the pot raw. I started cooking the rice in a rice cooker when it dawned on me that the rice would end up cooking during the simmer process in the pot.)
healthierkitchen
March 30, 2012
Wow Peter you are right I need to make those edits but I don't see how to do that with the new format. If you see this, please let me know! The scallions are just a garnish and yes, I should state that the rice in the ingredient list is uncooked. So glad to hear that you enjoyed it, though!
R J.
March 11, 2012
I have heard that black rice has a lower glycemic rating, can I substitute black rice for the brown? Thank you RTichard
Bevi
January 23, 2012
I am excited to make this! I have only made jambalaya once, and look forward to trying this. drbab's prescription is good enough for me!
healthierkitchen
January 25, 2012
Thanks Bevi! I was thrilled that a pro (and local) like drbabs liked it. Hope you do too!
Waverly
January 19, 2012
This looks so good. I am going to give it a try - jambalaya is in my Winter rotation. I always enjoy a new recipe.
healthierkitchen
January 19, 2012
Thanks for the nice comments! So excited! And thanks drabs, for letting me know.
Klweaver
January 19, 2012
Do you think it could be cooked in a crockpot?
healthierkitchen
January 19, 2012
I would think so, but I've never done it so I couldn't tell you how long, or how high. Also, I wonder if the amount of liquid would change?
Klweaver
January 19, 2012
I'm going to try it. Without the sausage it has very few weight watchers points -
aargersi
January 18, 2012
Yum and Yay! Congratulations - great to see more of the Bayou represented amongst winners - and a healthy version to boot!!!
EdibleExeter
January 18, 2012
This recipe has been a staple in my house for months! Congratulations on the win!!!
drbabs
January 18, 2012
Woohoo!! Congratulations, healthierkitchen! I'm so happy for you! This has become my go-to jambalaya recipe--it's really great, and I'm so happy that you won the wildcard!!
healthierkitchen
April 6, 2011
Thanks for testing this, drbabs, and for the lovely write up! Glad you liked it! I've been puzzling over the salt as I'm pretty sensitive to salt myself. I have changed the recipe above to say "kosher salt" as that is what I use and using table salt would make it much saltier. I suspect you might have used kosher salt as well, though. I use no salt added tomatoes and stock so I don't know if that made a difference. Regardless, your recommendation is wise - maybe halve the salt in the mix and add salt directly to the jambalaya, to taste, if necessary. Thanks for the feedback:)
drbabs
April 6, 2011
I actually didn't use kosher salt, and I think using it would help decrease the saltiness. And I also used no salt added tomatoes and stock. We really, really liked it. (Even my husband who professes not to like jambalaya.)
drbabs
March 17, 2011
Yum yum yum. (I often use red pepper in place of green bell pepper unless I can get bell pepper from the farmer's market or my CSA.) Love love love.
healthierkitchen
March 17, 2011
Thanks so much drbabs - that is a huge compliment coming from you! I was hoping it wasn't too inauthentic.
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