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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 185.2
  • Total Fat: 1.6 g
  • Cholesterol: 143.5 mg
  • Sodium: 453.5 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 26.9 g

View full nutritional breakdown of Jammin' Jambalaya calories by ingredient
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Jammin' Jambalaya

Submitted by: CKBYMOMMY

Introduction

I'm playing around with Jambalaya recipes, trying to get close to the one I've been making my family using a seasoning that is no longer available. This one uses a cajun seasoning that I made - recipe can be found her on spark recipes.

This is definitely spicy, adjust the cajun seasoning and tabasco to your palette.

This is really good with a piece of french bread to sop up the juice.
I'm playing around with Jambalaya recipes, trying to get close to the one I've been making my family using a seasoning that is no longer available. This one uses a cajun seasoning that I made - recipe can be found her on spark recipes.

This is definitely spicy, adjust the cajun seasoning and tabasco to your palette.

This is really good with a piece of french bread to sop up the juice.

Number of Servings: 6

Ingredients

    3/4 cup skinless boneless chicken breast
    3/4 cup cooked shrimp, peeled and cleaned
    1/2 cup celery, diced
    1/2 cup bell peppers, diced
    1 cup onions diced
    1 can Diced Tomatoes
    2 tsp chicken bouillon (or 2 cubes)
    2 cups water (can substitute the bouillon and water for 2 cups broth or stock)
    1 cup uncooked white long grain rice
    2 tsp Cajun seasoning
    1 tsp basil
    2 tsp Tabasco sauce (or to taste)
    2 bay leaves

Directions

Cut the chicken in bite size pieces, season lightly with cajon seasoning, cook in a non-stick pan (or a pan sprayed with non-stick spray). With a couple of minutes of cook time left, add the diced vegetables, cook until the chicken is done and the veggies are tender.
Add the tomatoes, bouillon, water, rice, and seasonings. Bring to a boil, reduce heat to simmer, cook for 20 minutes or until rice is tender. Add the shrimp, cook until shrimp is heated through.

Makes about 6-1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CKBYMOMMY.






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Member Ratings For This Recipe

  • I used low sodium broth and also red bell peppers and brown rice. Added a touch more water as the rice would of been very dry. I would difinitely make this again. Even try it with shrimp & Andouille. Very good. I do have to remember that I'm suppose to be on a renal diet, so I make lots of changes. - 12/5/09

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