Brown Rice Jambalaya recipe courtesy of Lundberg Family Farms
Ingredients: Makes 8 servings
1 ½ cups Lundberg Long Grain Brown Rice
12 oz package of your favorite spicy sausage
4 chicken breasts (about 16 oz), cut into 1-2” pieces
1 Tbsp. olive oil
2 cups yellow onion, chopped
2 cups green bell pepper, chopped
1 cups red bell pepper, chopped
1 cup celery, chopped
½ cup carrot, chopped
1 Tbsp. fresh garlic, minced
14.5 oz can of diced tomatoes with juice
1-2 Tbsp. of your favorite Cajun or Creole spice mix, or salt, pepper and cayenne to taste
12 oz package of shrimp
¼ cup sliced green onion
¼ cup fresh parsley, chopped
Cook 1 ½ cups Lundberg Long Grain Brown Rice according to package directions.
Heat a very large skillet and brown the sausage, reserving the fat. Remove sausage and set aside. Add the chicken to the pan and brown on all sides, removing it before it is cooked through.
Add the olive oil to the pan and sauté the onion, bell pepper, celery and carrot, cooking until they are softened. Add the garlic and continue to sauté for 2-3 minutes (do not scorch the garlic). Add the tomatoes and season to taste with the spice mix. Stir well and add the cooked rice.
Once this mixture is warm and starting to simmer, add the sausage and chicken and cover for about 5 minutes. After the chicken is heated through, add the shrimp and cover; allow the shrimp to cook on a slow simmer, stirring occasionally.
When the shrimp are pink, take the lid off and stir thoroughly. Once the shrimp are done, pour the Jambalaya into a large bowl and garnish with the sliced green onion and parsley. Serve immediately.
Posted on WholeFoods Magazine Online 8/8/16