Try this Everything Jambalaya recipe, or contribute your own.
Suggest a better descriptionfor 6 servings
1. Cook rice
2. Place a large, deep skillet over medium high heat. Add 2Tb oil and 2Tb butter to the pan. Cube 1/2 Lb chicken and place in hot oil and butter. Brown chicken 3 minutes.
3. Add onion, celery, pepper, 2 bay leaves, and cayenne. Saute vegetables 5 minutes, sprinkle 5 Tb flour over the pan and cook 1 or 2 minutes more.
4. Stir in 2 cans of tomatoes and 14 oz broth and season with 1 tsp cumin, 1 tsp chili, 1 tsp poultry seasoning, and 1 tsp Worcestershire. Bring liquids to a boil and add shrimp and sausage.
5. Simmer shrimp 5 minutes until pink and firm. Ladle jambalaya into shallow bowls.
6. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
Although I was "not an easy child", my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 210 | ||
Calories from Fat: 76 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 108.3mg | 33 % | |
Sodium 535.5mg | 18 % | |
Potassium 610mg | 16 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 11.3g | ||
Protein 20.2g | 29 % | |
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: 210
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