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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 152.8
  • Total Fat: 4.3 g
  • Cholesterol: 6.7 mg
  • Sodium: 615.4 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.2 g

View full nutritional breakdown of Jambalaya calories by ingredient
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Jambalaya

Submitted by: RUTHIEWANNABFIT

Introduction

A "not too spicy" version of Jamabalya that I created cleaning out what I had on hand in the fridge. :) A "not too spicy" version of Jamabalya that I created cleaning out what I had on hand in the fridge. :)
Number of Servings: 6

Ingredients

    1 cup brown rice uncooked
    1 lb sausage - wished I'd had turkey sausage
    2 yellow peppers chopped
    1 large onion
    4 stalks of celery
    one whole head of garlic
    1 tsp Creole seasoning
    salt and pepper to taste
    1 can of organic fire roasted diced tomatoes
    2 cups of vegetable broth


Directions

Cook the brown rice in water. I buy it in bulk so this is how I cook it: I put 1 cup dry rice in 2 cups of water. Bring it to a boil then reduce heat and cover and let simmer for about 45 minutes.
I started the sausage after the rice was simmering. While the sausage was cooking I chopped up the celery, onion, and peppers. I used my fancy pampered chef garlic press to press all that good garlic out. I do peel my garlic first if you do it this way. Makes it easier. Remove the sausage from the heat if it gets done before you are. Once all the vegis including garlic were cut up I added that to the sausage with the creole seasoning, salt and pepper. Let it cook until the vegis are soft or clear (about 8 minutes) or however you prefer them cooked. Add the rice to the sausage mixture, it's should be close to being done by now. Add the vegi broth to the rice, sausage vegi mixture and let it simmer for about 15-20 minutes to mix all those flavors in. Yummo!!! I divided into 6 equal servings.

Serving Size: Makes 6 equal servings

Number of Servings: 6

Recipe submitted by SparkPeople user RUTHIEWANNABFIT.






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