Measure out 2 cups of rice and cook in a pot until cooked through. 2 cups of dry rice will yield to the 5 cups of cooked rice that you will need. The rice should take about 20 minutes to cook. When done, set aside to add to jambalaya later.
Check both sausage and country ham and see if it needs any further cooking. If not fully cooked already, saute in a saucepan for 5-10 minutes. Set aside. Chop all other ingredients and put aside. Once you start the jamabalaya, you add the ingredients quickly, so you should prep them all first.
Melt butter in a large skillet over medium heat. Once butter is melted, add the onion and soften. Add the green bell pepper, green onion and celery. Saute the vegetable mixture until nice and tender. Once tender, add the sausage, ham and the next 4 ingredients to the pan. Cook for 20 minutes, stirring occasionally.
Stir in rice, cover, and cook for an addtional 30 minutes on low heat. Stir mixture occasionally. Serve hot with a sprinkle of fresh parsley on top.
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 207 (47%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 88.1mg||27 %|
|Sodium 2055.1mg||71 %|
|Potassium 660mg||17 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 27.3g|
|Protein 27.8g||40 %|
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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: 445
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