Looking for a easy go-to meal that is hearty and full of color and is even better as leftovers? Give this recipe for jambalaya a try. Take a look at the substitutions at the bottom as this is a very versatile recipe. Tonight I didn’t have brown rice on hand so I used white basmati rice instead. It made the cook time that much shorter!
3 Tbsp. Olive Oil
2 cups Onion, chopped
2 cups Red, Yellow or Orange Bell Pepper, diced
32 oz. Chicken Broth
1 tsp. Dried Thyme
2 Tbsp. Garlic, finely minced
1/2 tsp. Cayenne Pepper
2 cups Chopped Tomatoes (San Marzano imported from Italy are my favorite canned tomatoes)
2 cups Brown Rice* (see below for White Rice instructions)
3-4 Grilled Mild Italian Sausage, cooked and sliced* (see below for substitutions)
1 Tbsp. Fresh Thyme
Kosher Salt and Pepper, to taste
In large saute pan over medium heat, add olive oil along with onions and bell pepper. Saute for approximately 10-12 minutes or until onion begins to brown. Meanwhile, warm the chicken stock. Stir the garlic, cayenne pepper and thyme into the onion and pepper mixture. Add the tomatoes and stir. Add in the rice and then the warmed chicken stock.
Bring to a boil and then reduce heat to medium. Cook uncovered, stirring occasionally until the rice is tender and all liquid has been absorbed, approximately 45-55 minutes for brown rice. Stir in sausage and cook for an additional 2-3 minutes or until heated through.
Garnish with fresh thyme and season with salt and pepper, to taste. Serve with Sweet Cornbread Muffins (pg. 123 of the Cookbook or printable version below).
*Can substitute white rice in lieu of brown rice. Reduce cooking time to approximately
20-30 minutes or until rice is tender and all liquid has been absorbed.
*This dish is very versatile. You can use cooked Shrimp, Kielbasa or Spicy Sausage.
Whatever you have on hand!
Printable version of Jambalaya recipe: jambalaya-recipe-by-elayne-prechtel
Printable version of Honey Butter Cornbread Muffins: honey-butter-cornbread-muffins
Hope you enjoy!