Try this Jambalaya One-Pot Meal recipe, or contribute your own.
Suggest a better description1. In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and saute just until softened (about 3 minutes). 2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes. 3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink. 4. Toss with a fork. Garnish with lemon and parsley. Paella One-Pot Meal: In a large skillet or paella pan, heat 2 tablespoons olive oil. Add 2 cloves garlic, minced; 1/2 cup chopped onion; and 2 hot or mild chorizos, broken into pieces, casings removed; saute 3 to 5 minutes. Add 1 cup long-grain white rice; 2 cups chicken stock; 1 whole boned chicken breast, cut in strips or bite-sized pieces; 1/8 teaspoon saffron or 1/4 teaspoon ground turmeric; 1 teaspoon salt. Season with pepper to taste. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Then add 10 ounces frozen petite peas or 1 can (16 oz) artichoke hearts, drained, and 1 pound medium raw shrimp, shelled and deveined. Cover and cook 5 minutes longer. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 4 | ||
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Calories: 443 | ||
Calories from Fat: 61 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 186.5mg | 57 % | |
Sodium 702.2mg | 24 % | |
Potassium 797.9mg | 21 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 56.3g | ||
Protein 35.2g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 443
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