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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 253.1
  • Total Fat: 2.4 g
  • Cholesterol: 75.3 mg
  • Sodium: 472.8 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 19.8 g

View full nutritional breakdown of Creole Jambalaya calories by ingredient
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Creole Jambalaya

Submitted by: MFTAYLOR2

Introduction

Tried to stay close to the recipe I found. Very nice but may try chili powder instead of allspice next time. Tried to stay close to the recipe I found. Very nice but may try chili powder instead of allspice next time.
Number of Servings: 6

Ingredients

    3 small, boneless, skinless chicken breasts, diced (about 12 oz raw)
    1 large green pepper, sliced
    3 celery sticks, sliced
    4 green onions, sliced
    about 1 1/4 cups low sodium chicken broth, divided
    14 oz diced tomatoes
    1 tsp cumin
    1 tsp allspice
    1/2 tsp cayenne pepper
    1 tsp thyme
    1 1/2 cups brown rice (takes 20 minutes to cook) (I use Uncle Bens)
    1/2 lb shrimp, raw, peeled and deveined
    Salt and pepper

Directions

Fry the chicken in a non-stick pan, turning, until golden brown.
Add green pepper, celery, onions and 1 tbsp broth. Cook for a few minutes until softened, then add tomatoes and spices.
Stir in rice and 1 1/4 cup broth. Cover tightly and bring to a boil. Then simmer on med-low about 20 minutes, stirring occasionally, until rice is cooked. If needed, add more stock for rice to cook.
Add the shrimp during the last few minutes of cooking time. Don't over cook the shrimp, they only take a few minutes to cook.
Season with salt and pepper, if needed.
Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user MFTAYLOR2.






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