SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 373.5
  • Total Fat: 8.0 g
  • Cholesterol: 47.3 mg
  • Sodium: 1,572.5 mg
  • Total Carbs: 54.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 17.9 g

View full nutritional breakdown of Jambalaya calories by ingredient
Report Inappropriate Recipe

Jambalaya

Submitted by: JMHERRING78

Introduction

This recipe originally came from my relatives down in Ponchatoula, LA. But I'll warn you, I've altered it for my KY relatives who have more delicate taste buds, yet they still want food with Cajun flavor. (Without the chilies or some hot sauce added in, it's just not the same!) This recipe originally came from my relatives down in Ponchatoula, LA. But I'll warn you, I've altered it for my KY relatives who have more delicate taste buds, yet they still want food with Cajun flavor. (Without the chilies or some hot sauce added in, it's just not the same!)
Number of Servings: 1

Ingredients

    1 Zatarain's Jambalaya Mix
    1 additional Cup Minute Rice, Brown
    1 Can French Onion Soup
    1 Can Cream of Celery Soup
    2 Cans Water (use the cans from above)
    1 Can Diced Tomatoes (can sub in Diced Tomatoes with Chilies for added kick, but it's too much for some people)
    ------------
    0.5 pound Chicken, cut into bite size pieces (I use 1 large Can Chicken to speed this up)
    0.5 pound Sausage, cut into bite size pieces (I usually use Turkey Sausage to compliment the chicken, and I slice and then quarter it)
    1-2 cups of whatever vegetables you want (I use 1 Can Mixed Vegetables)

Directions

In a large pot, boil the mix, rice, soups, water, and tomatoes for 10-15 minutes stirring occasionally so the rice won't burn.
Then add in your Chicken, Sausage, and vegetables and boil for an additional 10-15 minutes. Again, stir so the rice won't burn on the bottom.
*If you use fresh vegetables and/or uncooked meat, you may need to extend your cooking time to allow for them to cook fully.

Serving Size: makes about 6 1 cup servins

Number of Servings: 1

Recipe submitted by SparkPeople user JMHERRING78.






Great Stories from around the Web


Rate This Recipe