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Name: Spicy Feel-Good Jambalaya
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: Louisiana Creole
Ingredients: 3 tablespoons Olive Oil; 3 Garlic Cloves minced; 1 1/2 cups Onion diced; 2 cups Celery chopped; 1 cup Green Pepper chopped; 1 3/4 cups Canned Tomatoes Diced; 4 tablespoons Tomato Paste; 4 cups Water; 4 cups Chicken Broth; 1/2 teaspoon Thyme; 1 teaspoon Red Pepper Flakes optional if you don't like spicy; 1 Bay Leaf; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 1 teaspoon Tabasco Sauce optional; 1 cup Pearl Barley; 1 cup Ham cooked and chopped; 2 medium (4 oz each) cooked and cubed; 12 oz Shrimp large, cooked; 24 Black Olives optional

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INGREDIENTS

3 tablespoons Olive Oil
3 Garlic Cloves ; minced
1 1/2 cups Onion ; diced
2 cups Celery ; chopped
1 cup Green Pepper ; chopped
1 3/4 cups Canned Tomatoes ; Diced
4 tablespoons Tomato Paste
4 cups Water
4 cups Chicken Broth
1/2 teaspoon Thyme
1 teaspoon Red Pepper Flakes ; optional if you don't like spicy
1 Bay Leaf
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Tabasco Sauce ; optional
1 cup Pearl Barley
1 cup Ham ; cooked and chopped
2 medium (4 oz each) ; cooked and cubed
12 oz Shrimp ; large, cooked
24 Black Olives ; optional

Servings

INSTRUCTIONS

1. Dice and cook the chicken in a frying pan on medium-low heat, until just no longer pink

2. Heat Oil in large soup pot

3. Saute Garlic, Onion, Celery and Green Pepper until just beginning to brown

4. Add canned tomatoes, tomato paste, water, chicken broth, thyme, red pepper flakes, bay leaf, salt & pepper, tabasco sauce and pearl barley. Stir and bring to a boil.

5. Once boiling, reduce heat to simmer covered for 1 1/2 hours.

6. Add chicken, ham, shrimp and olives, and simmer another 5 minutes.

NOTES

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Spicy Feel-Good Jambalaya

3 tablespoons Olive Oil
3 Garlic Cloves minced
1 1/2 cups Onion diced
2 cups Celery chopped
1 cup Green Pepper chopped
1 3/4 cups Canned Tomatoes Diced
4 tablespoons Tomato Paste
4 cups Water
4 cups Chicken Broth
1/2 teaspoon Thyme
1 teaspoon Red Pepper Flakes optional if you don't like spicy
1 Bay Leaf
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Tabasco Sauce optional
1 cup Pearl Barley
1 cup Ham cooked and chopped
2 medium (4 oz each) cooked and cubed
12 oz Shrimp large, cooked
24 Black Olives optional

1. Dice and cook the chicken in a frying pan on medium-low heat, until just no longer pink
2. Heat Oil in large soup pot
3. Saute Garlic, Onion, Celery and Green Pepper until just beginning to brown
4. Add canned tomatoes, tomato paste, water, chicken broth, thyme, red pepper flakes, bay leaf, salt & pepper, tabasco sauce and pearl barley. Stir and bring to a boil.
5. Once boiling, reduce heat to simmer covered for 1 1/2 hours. 
6. Add chicken, ham, shrimp and olives, and simmer another 5 minutes.

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Nutrition

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Serving Size: 1 Serving (1332g)
Recipe Makes: 6 Servings

Calories: 2230
Calories from Fat: 1335 (60%)

Amt Per Serving		% DV

	Total Fat 148.3g	198 %
	Saturated Fat 42.6g	213 %
	Monounsaturated Fat 62.8g
	Polyunsanturated Fat 30.1g
Cholesterol 722.2mg		222 %
Sodium 1254.9mg		43 %
Potassium 2264.5mg		60 %
Total Carbohydrate 43.5g		13 %
	Dietary Fiber 9.2g	37 %
	Sugars, other 34.3g
Protein 172.3g		246 %
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.

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Calories per serving: 2230

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