I looked at many, many Jambalaya recipes before I finally formulated this one. What I found was that everyone and their mother has their own version of this dish. There really is no “typical” way of making Jambalaya. It’s one of those “one-pot-wonders” that seems to turn out great no matter what you throw into it.
What I also found out, was that most people who eat Jambalaya or grew up with it, have a very strong opinion about how it should be prepared. If it’s not made the way they are used to, then it’s just not good Jambalaya.
So I think you can understand the pressure I was under with this recipe and why I did so much research! One of the things I was concerned about was substituting brown rice for the typical white. White rice imparts such a different flavor from brown rice. So I knew this dish had to be packed with some hefty flavor in order to compete.
Now I’m not claiming that this Jambalaya is better tasting than your mother’s, or your sisters, or your second cousin on your father’s uncle’s side. But I am going to say that it’s a recipe I’m rather proud to share with you.
It’s the first time I’ve ever made Jambalaya (or eaten it for that matter – California girl, remember?), and I can now understand what all the fuss is about.
My main influence in making this recipe was the Hearty Jambalaya recipe from AllRecipes.com. While the original recipe was pretty much “cleaned up” already, I just could not leave well enough alone. I had to tweak it and put my own “flair” into it. After all, flair is what Jambalaya is really all about, isn’t it?
YOU MIGHT ALSO ENJOY:
Clean Eating Jambalaya
(Makes approximately 14 servings)
- 2 pounds clean sausage, sliced (you can sub with shrimp or extra chicken if you can’t find clean sausage)
- 2 pounds raw chicken breast, cut into small pieces (about 1/2 inch cubes)
- 2 large red onions, chopped
- 1 tablespoon olive oil
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 4 large stalks celery, sliced thin
- 1 (15 ounce) can tomato sauce, no sugar added
- 1/4 teaspoon cayenne
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons thyme
- 3 cups brown rice, dry
- 3 cups chicken broth, low sodium is best (keep some extra on reserve just in case you need extra during cooking.)
- In a large pot, sauté the onions, bell peppers and celery in the olive oil.
- Add the chicken and sausage to the pot and cook for about 3-5 minutes, just to give it a head start.
- Add everything else, and cook over medium heat until the rice is cooked through (about an hour, give or take). Watch the post as time goes on. You may need to add some extra broth if things get too dry. Stir often to avoid burning on the bottom of the pot.