Brown Rice Jambalaya

Savor the bold, hearty flavors of this Brown Rice Jambalaya—a wholesome twist on the classic Cajun dish. Packed with protein-rich chicken, smoky sausage, and succulent shrimp, this one-pot wonder is bursting with robust spices like paprika, thyme, and cayenne, perfectly balanced with tender, nutty brown rice. Fresh aromatics like onion, bell pepper, celery, and garlic create a fragrant base, while diced tomatoes and low-sodium chicken broth bring deep, savory richness. This nutritious spin on a Louisiana favorite is simmered to perfection and topped with vibrant green onions and parsley for a fresh finish. Perfect for weeknight dinners or meal prep, this easy jambalaya recipe is a comforting, flavor-packed crowd-pleaser you’ll want to make again and again!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 8 ounces smoked sausage (sliced into thin rounds)
• 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
• 1 large yellow onion (diced)
• 1 large green bell pepper (diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• 1 14-ounce can canned diced tomatoes (with juice)
• 3 cups low-sodium chicken broth
• 1 cup brown rice (uncooked)
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 0.5 teaspoons ground cayenne pepper
• 0.5 teaspoons dried oregano
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 pound shrimp (peeled and deveined)
• 2 stalks green onions (sliced for garnish)
• 2 tablespoons fresh parsley (chopped for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium heat. Add the smoked sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pan and set aside.

Step 2

In the same pan, add the remaining tablespoon of olive oil. Add the chicken pieces and cook until browned on all sides, about 5 minutes (they do not need to be fully cooked at this stage). Remove the chicken and set aside with the sausage.

Step 3

Add the diced onion, green bell pepper, and celery to the pan. Sauté the vegetables until softened, about 5-6 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced tomatoes (with their juice), chicken broth, and brown rice to the pan. Stir in the paprika, dried thyme, cayenne pepper, oregano, salt, and black pepper.

Step 5

Return the sausage and chicken to the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally to prevent sticking.

Step 6

After 40 minutes, stir in the shrimp. Cover and cook for an additional 8-10 minutes, or until the shrimp are pink and fully cooked and the rice is tender.

Step 7

Remove the pan from heat and let the jambalaya rest for 5 minutes before serving.

Step 8

Garnish with sliced green onions and freshly chopped parsley before serving. Enjoy your delicious Brown Rice Jambalaya!

Nutrition Facts

Serving size	3023.5 grams (3023.5g)

Amount per serving	% Daily Value*
Calories	3138

Total Fat 114.10g	146%
Saturated Fat 32.70g	164%
Polyunsaturated Fat 2.70g
Cholesterol 1405mg	468%
Sodium 6174mg	268%
Total Carbohydrate 217.10g	79%
Dietary Fiber 21.40g	76%
Total Sugars 32.20g
Protein 307.40g	615%

Vitamin D 843IU	4215%
Calcium 556mg	43%
Iron 18mg	97%
Potassium 4869mg	104%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 39.3%

Carbs: 27.8%