I have never made jambalaya (nor had it) until I tried a recipe from BigOven.com recently. I was excited about the ingredients but, even after leaving some of the hotter peppers out, was left with a dish that was so spicy that it was barely edible for my family (way too spicy for us). I am not sure if all jambalaya is that spicy or not but I wanted to try again so here is a medium-hot version of the jambalaya recipe that I tried, with my own twist.
My family members all gave this between a 9 and a 10 (out of 10). I am sure that, with my changes, this will *not*be a traditional jambalaya so, if you are looking for that please be forewarned.
On a scale of 1-10 of heat I would give this a 7.5, we added some sour cream (sorry, purists), and it was around 6.5 after that.
Place oil in non-stick large pan. Add onion and green pepper. Add sausage and break into pieces as it cooks. Add salt, seasoning, tomato paste, tomatoes, broth and water. Cook over medium heat for about 5 minutes.
Add rice, chicken and shrimp, bring to a boil. Once boiling bring back down to low temperature and cover.
Cook for 40 minutes.
If this is too spicy add a small drop of sour cream and mix in.
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 289 (50%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 231.2mg||71 %|
|Sodium 1496.1mg||52 %|
|Potassium 749.1mg||20 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 31.3g|
|Protein 38.9g||56 %|
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Calories per serving: 581
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