Marmee's jambalaya with brown rice

Yesterday I made jambalaya with brown rice, and it worked! We loved it. I think this version is even easier than the original, because you don't have to babysit it on the stove. It does take a bit longer, though. It makes a ton, enough to feed us all twice. I'm sure you could halve it without much trouble.

———

Brown rice jambalaya

• 1 tablespoon vegetable oil
• 1 onion
• 2–3 ribs celery
• 1 bell pepper
• 2 14.5-ounce cans diced tomatoes
• 2 1/3 cups water
• 2–3 teaspoons chicken bouillon
• 2 teaspoons dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper sauce or 1/8 teaspoon cayenne pepper
• 1 bay leaf
• 1 1/2 cups brown rice
• 1 cup cooked chicken
  
• 1 cup chopped smoked sausage

Instructions

1. Preheat oven to 375°F.
2. Saute chopped vegetables in oil in large Dutch oven.
   
3. Add tomatoes, water, and spices, and bring to a boil. Stir in rice.
4. Cover and transfer to preheated oven; bake for 1 hour.
5. Add chicken and sausage and stir in vegetables that have come to the top. 

Serves 8.

(Adapted from this recipe.)