Try this Chef Bill Hahnes Chicken Sausage Jambalaya recipe, or contribute your own.
Suggest a better descriptionRub chicken with cayenne, let sit in fridge for one hour. Brown in oil over medium high heat. Add sausage to pot and saute with chicken. Remove meat, filter fat and use an equal amount of flour to make roux. Add 1 T brown sugar to roux when semi cool. Saute trinity in oil until tender. In a large stock pot, add chicken stock, meats, vegetables. Bring to boil. (If using Kitchen Bouquet for brown jambalaya, add 2 tablespoons. For red jambalaya, add approx 1/4 cup paprika, and may use V-8 or tomato juice as part of your stock) Add salt and pepper. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 30 minutes. After 10 minutes, remove cover and quickly move rice away from sides of pot, turning once. Add green onions and parsley and chopped tomatoes if desired. Note: Liquid to rice ratio: 1 cup raw rice to 1 1/4 cups liquid. 1 Cup raw rice feeds three people. Add 2 cups trinity per 1 cup rice. Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #281 by Jim Kirk
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 600 | ||
Calories from Fat: 195 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 51.9mg | 16 % | |
Sodium 657.9mg | 23 % | |
Potassium 540.7mg | 14 % | |
Total Carbohydrate 76.9g | 23 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 74.8g | ||
Protein 21.6g | 31 % | |
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: 600
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