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+ servings

Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 1 hour
Yields: 4 -6 servings


  • 2 tablespoons extra-virgin olive oil
  • 3 links Andouille chicken sausage diced
  • ½ large yellow onion diced
  • bell peppers seeded and diced (I like a mix of colors.)
  • 2 garlic cloves minced
  • 1 tablespoon plus 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoons ground cumin
  • 1/2 teaspoon kosher salt plus extra if needed
  • 1/4 teaspoon cayenne pepper plus extra if needed
  • One 14.5-ounce can diced fire roasted tomatoes
  • cup short-grain brown rice
  • cups low-sodium chicken broth
  • 1 pound large shrimp peeled and deveined
  • For garnish:
  • 4 scallions thinly sliced
  • ¼ cup fresh cilantro chopped


  • Heat the olive oil in a medium Dutch oven or soup pot over medium heat. When hot, add the diced chicken sausage and cook for 5 to 6 minutes or until lightly browned.
  • Add the onion, bell peppers, and garlic, and cook for 3 minutes or until the vegetables are just tender.
  • Add the smoked paprika, oregano, cumin, salt and cayenne and cook for 1 minute until toasted and fragrant. Stir in the tomatoes, and bring the mixture to a simmer. 
  • Once at a simmer, stir in the brown rice and cook for 1 minute, and then add the chicken broth. (It will look very soupy. Don't panic, you're doing things right.) Bring to a boil, then immediately lower to a simmer. Cover with a lid and cook for 50 to 55 minutes or until the rice is tender and most of the liquid has been absorbed. Taste your jambalaya and season with a little extra salt and cayenne if necessary. 
  • Mix the shrimp into the jambalaya, cover and cook for 5 minutes or until the shrimp are bright pink and opaque.
  • Ladle the jambalaya into bowls and garnish with sliced scallions and chopped cilantro. Serve with your fanciest hot sauce and go wild.