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    You are in: Home / Southern / Brown Rice Jambalaya Recipe
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    Brown Rice Jambalaya

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on January 07, 2008

    • on February 24, 2007

      This was *beautiful*. I made a few changes: instead of cayenne, I used 2 teaspoons of Cajun Spice Mix (leaving out the salt and black pepper from that recipe). I substituted thawed frozen prawns for chicken, just throwing them in with the parsley at the end. I also added a 400g tin of drained diced tomatoes and doubled the garlic. Cook time for me was a full 45 minutes, and to be honest, it really could have done with another 10 minutes but I just couldn't wait that long. I would normally choose cilantro over parsley but in this case I was glad I went with parsley, as it complimented the cajun flavours really well. By the way, I also found this recipe on the USA Rice Federation website. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on October 25, 2006

    • on July 17, 2005

      Used wild rice instead of brown as I prefer that - otherwise followed the directions. What a fantastic meal - chicken is mild and the chorizo is spicy, and I have to admit I put in more cayanne and jalopeno as I love a spicy dish. No leftovers for this one, so guests loved it too! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Brown Rice Jambalaya

    Serving Size: 1 (469 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 697.4
     
    Calories from Fat 349
    50%
    Total Fat 38.8 g
    59%
    Saturated Fat 11.2 g
    56%
    Cholesterol 95.8 mg
    31%
    Sodium 1331.4 mg
    55%
    Total Carbohydrate 50.7 g
    16%
    Dietary Fiber 3.4 g
    13%
    Sugars 6.4 g
    25%
    Protein 34.7 g
    69%
    Detailed Nutrition Values About Nutrition Info

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