Jambalaya is a dish invented in the New World by Spanish explorers hungry for their native paella. Saffron was not available, so they used more tomato to compensate for it. The spices in the andouille mirror the chorizo typically found in paella, and seafood is always a popular choice, as is chicken.
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Serving Size: 1 to 6 serving (772g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 541 | ||
Calories from Fat: 119 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 802.7mg | 28 % | |
Potassium 1001.4mg | 26 % | |
Total Carbohydrate 65.8g | 19 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 61.6g | ||
Protein 37.8g | 54 % | |
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: 541
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