Pasta jambalaya mix
Pastalaya
Jambalaya with pasta instead of rice — a premium non-GMO tri-color pasta that catches the sauce in every curl.
Products / Brown Rice Jambalaya
Brown rice jambalaya mix
Brown Rice Jambalaya
Savory Cajun Brown Rice Jambalaya lets you make a really delicious jambalaya in about 30 minutes. We use a high-quality parboiled brown rice, which produces a consistently great result and cuts the cooking time of typical brown rice.
Cook it with no added meat for a wonderful rice dish, or turn leftover meat into something special. Add 12 oz of cubed meat to each pack and two packs will fill a catering half-pan.
- 35 minto prepare
- generousservings
- 8 oznet weight
Directions
- Put 2 tbsp butter or olive oil in a pot.
- (Optional) Cube 16 oz of cooked, seasoned meat — chicken, sausage, shrimp or any combination — and pan-sear.
- Add the rice mix and 2 cups of water. Bring to a boil, reduce heat, cover and simmer 25 minutes.
- Turn off the heat, fluff, and let set 5–10 minutes until all the liquid is absorbed. Serve.
Serving tips
- Try it with chicken and smoked sausage, or shrimp added in the last few minutes.
- Let it rest the full 5 to 10 minutes after cooking. Brown rice needs that time to soak up the last of the liquid.
- With no meat it makes a flavorful side for grilled fish or pork chops.
- Reheats well for lunches during the week.
Questions
How is this different from the regular Jambalaya?
It uses parboiled brown rice instead of white. The seasoning is the same, and it takes a few extra minutes to finish.
How long does it take?
About 35 minutes: 25 to simmer and 5 to 10 to rest.
Do I have to add meat?
No. It's good on its own or with up to 16 oz of cubed, cooked meat.
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