Try this Jambalaya recipe, or contribute your own.
Suggest a better descriptionCook celery, onion, garlic, and green peppers in butter until tender. Stir in undrained tomatoes, chicken broth, rice, basil, garlic salt, pepper, hot pepper sauce, and bay leaves. Bring to a boil. Cover and simmer on low heat for 20 minutes or until rice is tender. Stir in proteins until heated through and serve.
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Serving Size: 1 (2343g) | ||
Recipe Makes: 1 | ||
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Calories: 5242 | ||
Calories from Fat: 3036 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 337.4g | 450 % | |
Saturated Fat 105.9g | 529 % | |
Monounsaturated Fat 136.6g | ||
Polyunsanturated Fat 66g | ||
Cholesterol 1703.8mg | 524 % | |
Sodium 2813.6mg | 97 % | |
Potassium 4378.7mg | 115 % | |
Total Carbohydrate 126.8g | 37 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 122.9g | ||
Protein 396.2g | 566 % | |
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: 5242
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