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INGREDIENTS

Rice
Oil
bell peppers
Onions
Andoullie/neutral/ hot sausage
Chicken
Carrots
Shrimp
SPICES:
Salt
Pepper
Cumin
Seven spice
Bay leaves
Paprika
ALLOT of chili powder
Oregeno
Consume
Balsamic vinegar
Brown sugar

INSTRUCTIONS

Prep:

Dice 1 onion

Thinly slice one onion

Dice 1 bell pepper

Thinly slice one bell pepper

Butterfly 2 chicken breasts

Rough chop 2-4 tomatoes depending on size

Julienne, and rough chop a couple carrots/celery

Slice sausage.

Put out 2 prep bowls

Caramelize the onions, carrot and pepper

Brown sausage and chicken separately, deglazing each time

In separate large stock pot, "pop" rice, let it puff up and turn white, then, add more oile then add tomatoes paste, liquefy. Wait until oil is red and rice is small again, stirring constantly

Add in 12 times more chicken stock than solids in stock pan.

Throw in rest if solids and season. Withholding shrimp

Add roce as needed and cook on low for 30 min to 2 hrs

Remove chicken

Shredd shicken and put back

Take shrimp and brown/grill

(Add salt, balsamic vinegar, and green onions)

boom we done, add parsly/cilantro sour cream ass needed

NOTES

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Jambalaya

Rice 
  Oil 
  bell peppers 
  Onions 
  Andoullie/neutral/ hot sausage 
  Chicken 
  Carrots 
  Shrimp 
  SPICES: 
  Salt 
  Pepper 
  Cumin 
  Seven spice 
  Bay leaves 
  Paprika 
  ALLOT of chili powder 
  Oregeno 
  Consume 
  Balsamic vinegar 
  Brown sugar

Prep:
Dice 1 onion
Thinly slice one onion
Dice 1 bell pepper 
Thinly slice one bell pepper
Butterfly 2 chicken breasts
Rough chop 2-4 tomatoes depending on size
Julienne, and rough chop a couple carrots/celery
 Slice sausage. 
Put out 2 prep bowls 
Caramelize the onions, carrot and pepper
Brown sausage and chicken separately, deglazing each time

In separate large stock pot, "pop" rice, let it puff up and turn white, then, add more oile then add tomatoes paste, liquefy. Wait until oil is red and rice is small again, stirring constantly 
Add in 12 times more chicken stock than solids in stock pan. 
Throw in rest if solids and season. Withholding shrimp 
Add roce as needed and cook on low for 30 min to 2 hrs
Remove chicken
Shredd shicken and put back
Take shrimp and brown/grill
(Add salt, balsamic vinegar, and green onions) 
boom we done, add parsly/cilantro sour cream ass needed

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Nutrition

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Serving Size: 1 (819g)
Recipe Makes: 1

Calories: 1713
Calories from Fat: 164 (10%)

Amt Per Serving		% DV

	Total Fat 18.2g	24 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 6.1g
Cholesterol 212.2mg		65 %
Sodium 260.9mg		9 %
Potassium 1341.8mg		35 %
Total Carbohydrate 315.9g		93 %
	Dietary Fiber 11.4g	46 %
	Sugars, other 304.5g
Protein 62.4g		89 %
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.

About Our Nutrition Facts

Calories per serving: 1713

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