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a skillet of jambalaya

Brown Rice Jambalaya

Bring a taste of New Orleans (the NOLA)  to your household with spicy creole jambalaya cuisine. A strictly shrimp and chicken rendition made with brown rice and a pork free version (no andouille sausage).
Course Main Entree
Cuisine American, southern
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 400kcal
Author Charla


To sear the chicken

  • 2 tablespoon of olive oil (28g)
  • ½ lb boneless chicken thighs (250g)
  • 2 tablespoon cajun seasoning (14g) see notes

To make the jambalaya

  • 2 tablespoon olive oil (28g)
  • 1 medium sized onion
  • 3 celery stalks chopped
  • 1 green bell pepper
  • 1 red bell pepper
  • 14 oz can of tomato in juice (400g)
  • 2 bay leaves
  • 1 tablespoon of garlic powder (8g)
  • 1 teaspoon black pepper (2g)
  • 1 tablespoon fresh thyme (8g) stem removed
  • ½ teaspoon paprika (2g)
  • 2 teaspoon oregano (4g)
  • 1 tablespoon cajun seasoning (8g) see post
  • cups of veggie stock (828ml) see post
  • 1 ½ cups of rice (305g) thoroughly rinsed
  • lb shrimp (680g) peeled and de vained
  • additional cajun seasoning, pink salt and black pepper to taste


To sear the chicken

  • Heat the pan on medium with the olive oil.
  • Season and coat the chicken thighs with 2 tablespoon of cajun seasoning, then add to the pan to sear (this should take several minutes).
  • Once the chicken has browned, remove it from the pan and set aside.

To make the jambalaya

  • Replenish the pan with 2 tablespoon of olive oil then add the holy trinity - bell peppers, chopped celery and onions.
  • Saute the holy trinity for 5-6 minutes until the onions are translucent and slightly golden.
  • Pour in the chopped tomatoes, followed by the Seasoning - garlic powder, paprika, oregano, black pepper, thyme, bay leaves along with 2tbsp of cajun seasoning.
  • Stir until all of the veggies and herbs/spices are combined.
  • Add the vegetable broth and bring the pan to a rolling boil.
  • Add the rice to the pan and stir so everything is well combined.
  • Reduce the heat to low and simmer for roughly 40- 50 minutes or until the rice has absorbs most of the liquid.
  • Remove the lid then finally fold in the chicken thighs and shrimp.
  • Allow the jambalaya to cook for a further 5-6 minutes or until the shrimp is slightly pink in colour.
  • Do a taste test and adjust for further seasoning adding more cajun seasoning, pink salt and black pepper to taste.
  • Remove the bay leaves and serve while hot.


  • I used my Homemade Vegetable Broth and Homemade Seasoning Mix to make this recipe.
  • Keep in mind this recipe serves up to 6 people.
  • This is the recipe of the Cajun Seasoning that I used.
  • You need a large skillet/frying pan with the circumference of 30cm
  • It's best to use long grain rice (wild or brown rice) works best.
  • If you want your jambalaya to be extremely spicy then I suggest adding more seasoning towards the end when doing a taste test.
  • In terms of storage, you can freeze any leftovers although it is best to consume the jambalaya immediately.
  • Make sure you are using raw shrimp (tails on or off, it's your choice) to make your jambalaya because why are less likely to become rubbery.
  • Try not to re-heat the dish or this will compromise the texture of the shrimp.


Calories: 400kcal | Carbohydrates: 52g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 675mg | Potassium: 558mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3046IU | Vitamin C: 51mg | Calcium: 75mg | Iron: 3mg