Creole John's Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups Long Grain White Rice, uncooked6 oz. Louis Rich Smoked Turkey Sausage6 oz. Chicken breast, no skin or bone14.5 oz. Diced Tomatoes with Green Chiles15 oz Tomato Sauce1/2 White Onion, chopped2 stalks Celery, chopped1 clove Garlic, minced1 tbsp Tony Cachere's Creole Seasoning 2 tsp Black Pepper1 tsp Chili Powder1 tsp Cumin5 cups Water
In a stock pot saute 1/2 chopped onion, 2 stalks chopped celery, and 1 clove miced Garlic with 1 cup of water and all of the spices from the ingredients list. Note: If Tony Cachere's is not available at your grocer it is available online and well worth ordering; however, if it can be substituted with Tabasco or other hot sauce.
Once the vegetable mixture is soft add the Turkey Sausage and Chicken (both cut into bite sized pieces) to the mixture and cook on medium for five minutes.
Mix in the Diced Tomatoes and Tomato Sauce and continue to simmer on medium-low for five minutes.
Once the flavors have had a chance to blend add four cups of water and two cups of uncooked White Rice (brown rice can be substitued but doesn't seem to absorb the flavors as well) to the pot. Cook on medium-low until rice is tender. Additional water may be added if needed and the mixture should be stirred frequently to ensure that it doesn't stick. Once done remove from heat and let stand for 5 minutes, season to taste, and serve.
Makes 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LKENDRICKS.
Once the vegetable mixture is soft add the Turkey Sausage and Chicken (both cut into bite sized pieces) to the mixture and cook on medium for five minutes.
Mix in the Diced Tomatoes and Tomato Sauce and continue to simmer on medium-low for five minutes.
Once the flavors have had a chance to blend add four cups of water and two cups of uncooked White Rice (brown rice can be substitued but doesn't seem to absorb the flavors as well) to the pot. Cook on medium-low until rice is tender. Additional water may be added if needed and the mixture should be stirred frequently to ensure that it doesn't stick. Once done remove from heat and let stand for 5 minutes, season to taste, and serve.
Makes 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LKENDRICKS.
Nutritional Info Amount Per Serving
- Calories: 374.1
- Total Fat: 4.4 g
- Cholesterol: 44.4 mg
- Sodium: 1,641.2 mg
- Total Carbs: 63.3 g
- Dietary Fiber: 4.9 g
- Protein: 20.5 g
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