Try this Creole Jambalaya recipe, or contribute your own.
Suggest a better descriptionSource: Debbie Sandoe
In large pot.
Saute' vegetables, garlic, and ham in butter until tender.
Sprinkle in flour to make a roux. If too dry, add liquid from canned tomatoes.
Cook on medium heat, stirring constantly until roux is dark brown.
Slowly add tomatoes, with liquid, tomato paste, rice, and water to the roux.
Cook on medium low heat until rice is tender.
Check frequently and stir so rice doesn't settle to bottom and burn.
Add more water during cooking if mixture becomes too dry.
Once rice is tender, add shrimp, sausage, ans spices (to taste).
Cook just long enough to heat shrimp and sausages through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4310g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4871 | ||
Calories from Fat: 1635 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 181.7g | 242 % | |
Saturated Fat 74.4g | 372 % | |
Monounsaturated Fat 71.9g | ||
Polyunsanturated Fat 22g | ||
Cholesterol 1729.1mg | 532 % | |
Sodium 13059.8mg | 450 % | |
Potassium 6927.1mg | 182 % | |
Total Carbohydrate 485.4g | 143 % | |
Dietary Fiber 36.2g | 145 % | |
Sugars, other 449.2g | ||
Protein 318.9g | 456 % | |
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: 4871
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