Try this Jerked Jambalaya recipe, or contribute your own.
Suggest a better descriptionPrepare Jerk Seasoning: In small cup, combine all ingredients. In 3-quart ovenproof glass dish or casserole, combine pork, rice, carrots, celery, pepper, oil and Jerk Seasoning; stir to mix well. In 8-quart saucepot, place wire rack or steaming basket and add 1 1/2 inches water. Place glass dish with jambalaya on rack. Stir boiling water into jambalaya. Cover and heat water in saucepot to boiling over high heat; reduce heat to medium-low and steam 20 minutes. Uncover saucepot; with large spoon, stir jambalaya, making sure to mix liquid at bottom of dish into rice and vegetables. Cover and steam 15 minutes. Uncover; stir in broccoli and black-eyed peas. Cover and steam 10 minutes longer or until rice and vegetables are cooked through. If using an automatic steamer, follow manufacturers directions. Remove jambalaya from saucepot to wire rack; cover with lid or aluminum foil and let stand 10 minutes before serving. NOTES : Before starting to prepare this dish, be sure that your 3-quart ovenproof glass bowl or casserole fits inside the saucepot or steamer you are using. Recipe by: Country Living (March 1998) Posted to recipelu-digest by "Nesb2@aol.com"
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 144 | ||
Calories from Fat: 8 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.9mg | 0 % | |
Potassium 54.3mg | 1 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 29.8g | ||
Protein 2.8g | 4 % | |
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: 144
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