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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 299.6
  • Total Fat: 7.7 g
  • Cholesterol: 88.0 mg
  • Sodium: 757.8 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 22.5 g

View full nutritional breakdown of Down Home Jambalaya calories by ingredient
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Down Home Jambalaya

Submitted by: DINAISPO

Introduction

This is a one-skillet meal. Fairly easy to make, but lots of chopping involved. The seasonings are guidelines. Should season according to taste This is a one-skillet meal. Fairly easy to make, but lots of chopping involved. The seasonings are guidelines. Should season according to taste
Number of Servings: 8

Ingredients

    two onions, chopped
    one large bell pepper, chopped
    three garlic cloves, minced
    two jalapeno peppers, finely chopped
    4 breakfast sausage links, chopped
    two skinless chicken breasts, chopped
    7 1/2 oz. of frozen, raw shrimp
    1 cup tomato sauce
    3 cups chicken broth
    1 1/2 cups brown rice
    seasonings

Directions

chop raw breakfast pork links. Place links in large, deep skillet with 1 Tbsp. water. Heat links for 5 to 7 minutes covered on medium low heat. While heating links, chop one green bell pepper. After five minutes, remove lid and add the chopped green pepper and cook at medium for 5 minutes, stirring occasionally. While cooking, chop two small onions and add to green pepper mixture. Stir again. Finely mince three garlic cloves and add to mixture. stir again. Chop two jalapeno peppers and add to mixture, stir. Chop two raw, skinless chicken breasts, then add to mixture. While cooking, add seasonings and bay leaves, then one cup of tomato sauce, three cups of chicken broth. Bring flame up to start mixture boiling. Once boiling add 1 1/2 cups of brown rice. Place lid on skillet, bring flame down low and simmer for 50 minutes. Five to seven minutes before the mixture is done add raw, frozen shrimp. Everything is done when shrimp are opaque and pink.

Serving Size: makes eight large servings

Number of Servings: 8

Recipe submitted by SparkPeople user DINAISPO.






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