JAMBALAYA
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Tbsp cup Canola Oil3 cups finely chopped onions2 cups finely chopped celery1/2 cups finely chopped green bell peppers1/2 cups finely chopped red, sweet bell peppers1/2 cups finely chopped yellow bell peppers1-1/2 cups chopped ham 1-1/2 cups chopped andouille smoked sausage3 Boneless Skinless Chicken Breasts, cooked, diced24 Medium Shrimp, shelled, deviened, tails off8 medium-size tomatoes, peeled and chopped1 cup tomato sauce4 bay leaves2 tbsp Season Salt1 tsp minced garlic1 tsp onion powder1 tsp Paprika1 tsp Black Pepper1 Tbsp cayenne Pepper (optional)Shrimp, raw, 24 medium (remove)2-1/2 cups uncooked rice (preferably converted)2 cups Chicken broth or water
Makes 6 Servings
In a 4-quart saucepan, melt canola oil over medium heat. Add 1-1/2 onions, 1 cup celery and 1/4 cup of each color of bell peppers. Cook until onions are a rich brown color, about 20 minutes, stirring occasionally. Add the andouille and remaining onions, celery and bell peppers. Continue cooking 5 minutes, stirring occasionally. Add chicken, diced tomatoes, tomato sauce, bay leaves, paprika, black pepper, cayenne pepper (optional), seasoning salt, garlic and Onion Powder. Simmer 10, stirring occasionally. Turn heat to high, fold in rice until well mixed. Add stock, cover pot and remove from heat. Let stand, covered, 15 minutes. Return saucepan to medium heat, add shrimp and cook covered for 5 minutes. Stir and simmer and additional 5 minutes. Remove from heat and let stand, covered, until rice is tender, about 10 minutes. Remove bay leaves and enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user FEMMEDEDIEU.
In a 4-quart saucepan, melt canola oil over medium heat. Add 1-1/2 onions, 1 cup celery and 1/4 cup of each color of bell peppers. Cook until onions are a rich brown color, about 20 minutes, stirring occasionally. Add the andouille and remaining onions, celery and bell peppers. Continue cooking 5 minutes, stirring occasionally. Add chicken, diced tomatoes, tomato sauce, bay leaves, paprika, black pepper, cayenne pepper (optional), seasoning salt, garlic and Onion Powder. Simmer 10, stirring occasionally. Turn heat to high, fold in rice until well mixed. Add stock, cover pot and remove from heat. Let stand, covered, 15 minutes. Return saucepan to medium heat, add shrimp and cook covered for 5 minutes. Stir and simmer and additional 5 minutes. Remove from heat and let stand, covered, until rice is tender, about 10 minutes. Remove bay leaves and enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user FEMMEDEDIEU.
Nutritional Info Amount Per Serving
- Calories: 355.4
- Total Fat: 16.8 g
- Cholesterol: 110.7 mg
- Sodium: 1,411.3 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 5.0 g
- Protein: 30.7 g
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