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 20minutes
Cook Time 40minutes
Total Time 1hour
Servings 8
Ingredients
1 1/2cupsbrown rice
1tablespoonolive oil
12ozandouille sausagesliced into half moons
1/2lbham steakdiced
2bell peppers of any colordiced
2medium onionsdiced
3stalks celerydiced
1jalapenodiced
3garlic clovesminced
1tablespoonpaprika
1teaspoonchili powder
1teaspoondried thyme
1teaspoondried rosemary
1teaspoondried oregano
1/2teaspooncayenne
1/2teaspoonsalt
1teaspoonblack pepper
1can diced tomatoes
2cups chicken broth
Instructions
In a small saucepan, bring 1 1/2 cup of water to a boil, add in the rice and let cook for 20 minutes.
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.
Stir in the peppers, onions, celery, jalapeno and garlic and cook for 10 minutes until vegetables are softened. Add in the paprika, chili powder, thyme, rosemary, oregano, cayenne, salt and pepper.
Pour in the tomatoes, broth and 1/4 cup water. Bring to a boil, then add in the par-cooked rice. Stir together well, then put top on tight and lower heat to a simmer. Cook for 35 minutes, then remove the top and cook for another 5.