Try this Shrimp and Chicken Jambalaya recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about ? 5 minutes.
Stir in chicken; cook, stirring, until chicken is no longer pink, about ? 5 minutes.
Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, until shrimp are cooked through, about ? 5 minutes.
Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about ? 2 minutes. Yields about 2 cups per serving.
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Serving Size: 1 Serving (2546g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4505 | ||
Calories from Fat: 704 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.2g | 104 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 37g | ||
Polyunsanturated Fat 18.7g | ||
Cholesterol 662.2mg | 204 % | |
Sodium 2632.2mg | 91 % | |
Potassium 5617.3mg | 148 % | |
Total Carbohydrate 753.3g | 222 % | |
Dietary Fiber 42.8g | 171 % | |
Sugars, other 710.6g | ||
Protein 193.5g | 276 % | |
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: 4505
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