Quick Jambalaya | Sip + Spice

Quick Brown Rice Jambalaya

A fully flavored jambalaya in only an hour? Yes please! With par-cooked rice, this dish comes together quickly while maintaining that deeply delicious, spicy, meaty version you know and love!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 1 1/2 cups short grain brown rice
  • 1 tablespoon olive oil
  • 1 lb andouille sausage
  • 1/2 lb diced ham
  • 2 bell peppers of any color diced
  • 2 medium onions diced
  • 3 stalks celery diced
  • 1 jalapeno diced
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can diced tomatoes
  • 1 can broth
  • 1/4 cup parsley chopped

Instructions

  1. In a small saucepan, bring 1 cup of water to a boil, add in the rice and let cook for 20 minutes.


  2. In the meantime, heat a stockpot over medium-high heat. Add the olive oil, then the sausage. Let cook for 5 minutes, then add the diced ham. Let cook for another 5 minutes.


  3. Stir in the peppers, onions, celery and jalapeno and cook for 10 minutes until vegetables are softened. Add in the paprika, chili powder, thyme, rosemary, oregano, cayenne, salt and pepper.


  4. Pour in the tomatoes, broth and 1/4 cup water. Bring to a boil, then add in the par-cooked rice. Stir then put top on tight and lower heat to a simmer. Cook for 35 minutes, then remove the top and cook for another 5.