Cook sausage in hot oil in a Dutch oven over medium high heat, stirring constantly until browned. Remove sausage with slotted spoon. Add diced onion and next 7 ingredients to hot drippings; saute 5 minutes or until vegetables are tender. Stir in tomatoes,next 3 ingredients, and sausage. Bring to a boil. Cover and reduce heat to medium and simmer, stirring occasionally, 20 minutes or until rice is tender. Stir in shrimp and cook 5 minutes or just until shrimp turn pink. (If using pre-cooked shrimp, cook until heated through.). Stir in parsley and serve.
To freeze: prepare recipe as directed. Line bottom and sides of 13x9 baking dish with heavy duty foil, allowing 2-3 inches to extend over sides. Fill with jambalaya. Cover & freeze. To serve, remove foil, return to original baking dish; cover and thaw in fridge 24 hours. Let stand at room temp 30 minutes. Bake at 300 until thoroughly heated.
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|Serving Size: 1 Serving (658g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 807 (63%)|
|Amt Per Serving||% DV|
|Total Fat 89.6g||120 %|
|Saturated Fat 25.5g||127 %|
|Monounsaturated Fat 37.8g|
|Polyunsanturated Fat 18.5g|
|Cholesterol 472mg||145 %|
|Sodium 780.9mg||27 %|
|Potassium 1266.5mg||33 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 6.3g|
|Protein 106.5g||152 %|
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Calories per serving: 1290
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