Brown Rice Jambalaya

Name: Brown Rice Jambalaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 2 stalks celery, diced; 1 link andouille sausage. If you prefer, use turkey or chicken andouille; 1 teaspoon chili powder; 411 grams diced, fire-roasted, no salt added tomatoes (if you cant find fire roasted, use regular); 1 teaspoon flour; 2 fat garlic cloves, minced; 4 servings garlic powder; 1 teaspoon kosher salt; 591 milliliters low or no sodium added chicken stock; 1 teaspoon dry mustard; 1 Tbsp olive oil; 1 large nice large onion, diced; 2 Tbsps onion powder; 4 servings dried oregano; 1 Tbsp paprika; 1 teaspoon black pepper; 1 teaspoon Turkish red pepper paste (I use this instead of bell pepper, but you dont need both. Also, if you dont already have this, just skip it); 237 milliliters grain brown rice or mekong flower rice (I use Uncle Bens in the orange bag for this. Lundbergs also has one.); 4 servings scallions, sliced; 454 grams fresh shrimp (you can also use crabmeat or crayfish if you can get them); 1 can boneless, skinless chicken thighs (you sub in about 2 cups leftover, cooked chicken diced up); 1 Tbsp Cajun spice mix (see below); 4 servings Cajun Spice Mix (this will be more than you need for this recipe. store the remainder in a sealed container for next time); 1 teaspoon tried thyme; 1 can

Brown Rice Jambalaya might be just the main course you are searching for. This recipe serves 4. Watching your figure? This dairy free recipe has 426 calories, 33g of protein, and 7g of fat per serving. Head to the store and pick up oregano, chicken thighs, scallions, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a pretty expensive recipe for fans of Creole food. From preparation to the plate, this recipe takes around 45 minutes.

Ingredients

Servings:

2stalks

celery, diced 1link

andouille sausage. If you prefer, use turkey or chicken andouille 1teaspoon

chili powder 411grams

diced, fire-roasted, no salt added tomatoes (if you can't find fire roasted, use regular)1teaspoon

flour 2

fat garlic cloves, minced 4servings

garlic powder 1teaspoon

kosher salt 591milliliters

low or no sodium added chicken stock 1teaspoon

dry mustard 1Tbsp

olive oil 1large

nice large onion, diced 2Tbsps

onion powder 4servings

dried oregano 1Tbsp

paprika 1teaspoon

black pepper 1teaspoon

Turkish red pepper paste (I use this instead of bell pepper, but you don't need both. Also, if you don't already have this, just skip it)237milliliters

grain brown rice or mekong flower rice (I use Uncle Ben's in the orange bag for this. Lundberg's also has one.)4servings

scallions, sliced 454grams

fresh shrimp (you can also use crabmeat or crayfish if you can get them)1can

boneless, skinless chicken thighs (you sub in about 2 cups leftover, cooked chicken diced up)1Tbsp

Cajun spice mix (see below)4servings

Cajun Spice Mix (this will be more than you need for this recipe. store the remainder in a sealed container for next time)1teaspoon

tried thyme 1

can

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Salneval Albarino. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 9 dollars per bottle.