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Sharp Health News

Jambalaya and brown rice (recipe)

March 1, 2019

Jambalaya and brown rice (recipe)

Jambalaya is a Creole classic, invented in New Orleans in the 1800s — similar to Spanish paella — using the bounty of meats and fish found in the Louisiana bayou.

Chef Rick Trevino from Sharp Grossmont Hospital offers a slightly modified take on classic jambalaya that still delivers the original dish’s kick and smoky flavor.

Jambalaya and Brown Rice
Yields 4 servings

1 1/2 cups brown rice
3 cups water
1 pound Andouille sausage, thinly sliced
1/3 cup vegetable oil
1 pound chicken breast, cut into small cubes
2 small red onions, diced
1 green bell pepper, diced
5 green onions, chopped
1 tablespoon garlic, minced
2 bay leaves
1 jalapeno with seeds, diced
1 tablespoon Cajun seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
2 tablespoons tomato paste
4 cups low-sodium chicken stock or broth
1 (16-ounce can) diced tomatoes with liquid
2 green onions, sliced on the bias

In a medium pot, combine brown rice and water and cook until tender, about 20-25 minutes.

While rice is cooking, in a medium skillet over medium, heat oil. Add chicken and sauté for 5 minutes. Add sausage and sauté for 1 minute. Add onions, bell peppers and jalapeno and sauté for another 5 minutes. Add garlic and sauté for 1 minute, then add seasonings. Cover and cook until all vegetables are tender, stirring occasionally, for about 10 minutes. Mix in tomato paste, broth and diced tomatoes. Bring mixture to a boil then let simmer uncovered for 20 minutes.

Once finished, combine with rice and serve. Garnish with green onions.

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