Try this Lisas Jambalaya recipe, or contribute your own.
Suggest a better descriptionSaute onions, peppers and celery in 1T oil. Saute until lightly browned. Add seasonings and continue cooking for 5 mins, stirring frequently. Add tomato sauce and rice, and mix well. Cook 5 mins. Add stock and bring to a boil. Reduce heat, cover pot, and simmer 20 mins. Add scallions, and parsley and cook 5 mins. My note: I at least double the cayenne and tobasco, as well as garlic powder. This stuff is awesome! Recipe by Lisa Greenwood Based on a recipe from "Food" by Susan Powter Posted to MM-Recipes Digest V4 #10 by Jim.Weller@salata.com (Jim Weller) on 99
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (242g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 36 | ||
Calories from Fat: 3 (8%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1021.1mg | 35 % | |
Potassium 250.3mg | 7 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 6.5g | ||
Protein 1.3g | 2 % | |
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: 36
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.