From the Boat Galley Cookbook
1. Melt butter in a large pan. Add the ham, sausage, and onion and cook over medium heat, stirring occasionally until the meat is cooked but not browned.
2. Add the garlic, green onion, bell pepper, rice, broth, ground pepper, cayenne, chili powder, bay leaves, thyme and cloves. Mix well, then bring to a boil over high heat. Reduce the heat and simmer covered for approx 45 minutes or until the rice is done. Stir periodically. Jambalaya should be somewhat "wetter" than rice alone, but not soupy. As it cooks, add more water if necessary.
3. Remove Bay leaves. Serve Jambalaya in bowls.
To stretch the Jambalaya for last minute guests add:
canned tomatoes
black, red, kidney or pinto beans
just before serving add canned corn, mushrooms, chicken, turkey or ham
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 300 | ||
Calories from Fat: 132 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 32.5mg | 10 % | |
Sodium 481.6mg | 17 % | |
Potassium 360.4mg | 9 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 32.3g | ||
Protein 7.8g | 11 % | |
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: 300
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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