A healthy red Jambalaya with Chicken & Shrimp.
Thaw, peel, & remove tail from Shrimp. Cut into 1" pieces if large.
Cook Brown rice to make 2 cups of cooked rice.
In a very large pot or very deep pan add oil, cook onions & garlic on medium
Add in bell pepper & celery and saute 4 minutes
Add chicken and stir until lightly cooked (approx 6 mins)
Add tomatoes, tomato paste, hot sauce, spices, & bay leaf. Bring to a boil.
Stir in precooked rice, raw, peeled, and tail removed shrimp, and reduce heat and cover.
Let simmer until shrimp is fully cooked. (15-20 mins)
Once the soup has thickened up, remove the bay leaf & serve.
Do not add shrimp too early or it will be tough. It is not recommended to use precooked shrimp unless you add them at the very end.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (546g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 356 | ||
Calories from Fat: 47 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 190.5mg | 59 % | |
Sodium 307.3mg | 11 % | |
Potassium 1115.8mg | 29 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 26.6g | ||
Protein 44.2g | 63 % | |
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: 356
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