Try this JCS Everything Jambalaya recipe, or contribute your own.
Suggest a better descriptionCook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
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Serving Size: 1 (501g) | ||
Recipe Makes: 4 | ||
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Calories: 1013 | ||
Calories from Fat: 333 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37g | 49 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 310.4mg | 96 % | |
Sodium 918.8mg | 32 % | |
Potassium 970.3mg | 26 % | |
Total Carbohydrate 94.2g | 28 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 89.6g | ||
Protein 69.4g | 99 % | |
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: 1013
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