Hot N' Spicy Red Jambalaya
by Petrotiger
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INGREDIENTS
- 1 tbsp Grapeseed Oil
- 3/4 cup onion ; chopped
- 2 cloves garlic ; minced
- 2 ea celery ; chopped
- 1 ea red bell pepper ; chopped
- 1 ea yellow bell pepper ; chopped
- 1 lb boneless chicken breasts ; chopped
- 2 cans diced tomatoes
- 1 tbsp tomato paste
- 1/2 cup Green onions
- 1 lb shrimp ; shelled/pre-cooked
- 3 tbsp tobasco sauce
- 1 pinch cayenne pepper
- 1 pinch black pepper
- 2 tsp thyme
- 2 tsp parsley flakes
- 1 ea bay leaf
- 2 cups Long grain brown rice
INSTRUCTIONS
1. Cook Rice
2. In a large pot, coat the surface with oil and begin cooking the onions and garlic on medium heat.
3. Add in the peppers and celery and saute about 4 min. Add the chicken and stir until the chicken is lightly cooked on all sides.
4. Add the tomatoes, tomato paste, hot sauce, all the spices and the bay leaf. Pour in the shrimp, stir, and bring to a boil. Stir in the precooked rice, reduce heat, cover and let simmer until the shrimp, chicken and all ingredients re fully cooked through and most of the liquid has been absorbed (about 15-20 min)5. When the jambalaya has reached the right consistency (thickened up like a stew), you're done! Remove the bay leaf and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (360g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 503 | ||
| Calories from Fat: 63 (13%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7g | 9 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 3.2g | ||
| Cholesterol 158.8mg | 49 % | |
| Sodium 296.2mg | 10 % | |
| Potassium 837mg | 22 % | |
| Total Carbohydrate 67.6g | 20 % | |
| Dietary Fiber 5g | 20 % | |
| Sugars, other 62.7g | ||
| Protein 40.4g | 58 % | |
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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. |
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Calories per serving: 503
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