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Nutrition Facts
Serving Size 1 (300g) Recipe makes 8 servings The following items or measurements are not included below: Kitchen Bouquet
Calories 396
Calories from Fat 118		(29%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 1538mg		64%
Potassium 522mg		14%
Total Carbohydrate 43.7g		14%
	Dietary Fiber 2.1g	8%
	Sugars 2.5g
Protein 23.7g		47%
detailed view... how is this calculated?

Brown Cajun Jambalaya

Recipe #371606 | 1¼ hours | 45 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: gailanng
May 12, 2009

Whenever I refer to this jambalaya, I call it brown as opposed to the red Creole jambalaya. Prepare all the ingredients the night before, ready to throw it together. Once cooked it can be frozen for future use.

SERVES 8 -10 (change servings and units)

Ingredients

1 1/2 cups cooked chicken, cut into pieces
1/2 lb smoked sausage or kielbasa, sliced
1 cup ham, diced
1 1/2 cups onions, chopped
1/2 cup celery, chopped
1 cup bell pepper, chopped
3 garlic cloves, minced
1/2 tablespoon parsley, minced
1/4 cup green onion, sliced thin (scallions)
1 bay leaf
2 cups converted rice (uncooked, no substitute)
4 cups chicken broth
1 teaspoon Kitchen Bouquet

Spice Mix

1/4 teaspoon white pepper
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/8 teaspoon cumin
3/4 teaspoon dry mustard
1 1/2 teaspoons salt
1/8 teaspoon sugar

Directions

1
Prepare Spice Mix in small container; set aside.
2
In large Dutch oven brown cooked chicken, smoked sausage and diced ham; drain grease.
3
Add to browned meats the onion, celery, bell pepper and garlic. Saute for 5 minutes, or until vegetables are soft, lifting brown bits from bottom of pan.
4
Add spice mix and stir.
5
To the same pot stir in 4 cups chicken broth, parsley, green onions, Kitchen Bouquet and bay leaf; bring to a boil.
6
Add 2 cups converted rice, stirring once.
7
Cover and cook about 20 - 25 minutes or until liquid is absorbed.

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Featured Reviews for This Recipe

From: Just Brown Sugar

On Oct 12, 2009

This recipe is absolutely delicious. The smell permiated the house and I couldn't wait to eat it. The seasoning was on point, I added a tsp of cajun seasoning just because I can never find a recipe that doesn't need an added touch but I was wrong. The one thing I would do different the next time is:brown the sausage and ham and then add in the chicken, other than that I wouldn't change a thing. I have thirteen yr. old twins and one is very hard to please; he wrote on top of the recipe THIS IS SO GOOOD. I urge you to try this and enjoy.

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From: mightyro_cooking4u

On Sep 7, 2009

Great. The only thing I changed was to use lil smokies I had on hand. It similar to how I make my pileau(perlow). Made for Cajun/Creole.

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From: Andi of Longmeadow Farm

On Aug 13, 2009

Absolutely delicious, and you have rendered me speechless. I followed this exactly, not changing one thing. I halved this recipe easily, and it was a charm to put together. Don't be put off by the list of ingredients, this is a must try, and quick too. You will want to wait until it's cooked though, although I confess to sticking my spoon in a tasting a bit. Perfect! August 2009

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