Try this Chicken Jambalaya recipe, or contribute your own.
Suggest a better descriptionIn a large skillet cook celery, onion, garlic and green pepper in butter or margarine till vegetables are tender. Stir in the undrained tomatoes, chicken broth, rice, basil, thyme, Cajun seasoning, peppers, Tabasco sauce and bay leaf. Brink to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chicken or turkey; cook till heated through. Discard bay leaf. Recipe by: BH&G Posted to MC-Recipe Digest V1 #779 by Creedenite@aol.com on Sep 12, 1997
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 4 | ||
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Calories: 404 | ||
Calories from Fat: 156 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 71.1mg | 22 % | |
Sodium 419.8mg | 14 % | |
Potassium 475.9mg | 13 % | |
Total Carbohydrate 35.9g | 11 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 34g | ||
Protein 25.2g | 36 % | |
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: 404
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