Jambalaya
- Number of Servings: 31
Ingredients
12 serving habanero pepper (by FORGETMENOT55) 12 pepper Serrano Peppers 6 pepper Jalapeno Peppers 5 large (2-1/4 per lb, approx 3- Sweet peppers (bell) 10 stalk, large (11"-12" long) Celery, raw 4 cup, chopped Onions, raw 4 tsp Garlic 24 oz Hillshire Farm Beef Smoked Sausage 24 oz Crawfish tails, 12oz. (by TERRI77) 24 oz Shrimp, raw 2.25 cup Rice, white, long-grain, regular, raw, enriched 04 can (6 oz) Tomato Paste 02 cup Great Value Diced Tomatoes (in Tomato juice) 4 serving bayleaf (by CHEEKYCHOOK) 2 tsp Thyme, ground 1 tsp Pepper, black 2 tsp Pepper, red or cayenne 2 tsp Salt 6.66 cup (8 fl oz) Water, tap 1 stick Butter, unsalted
chop peppers, celery, and onion.
In a large stock pot saute peppers, celery, garlic, and onion in 5 table spoons of the butter. After onions begin to become translucent, add the water, thyme, red pepper, black pepper, bay leaves, and salt. Bring to a boil. Once it begins to boil reduce the heat and add the rice. Let simmer for about 15 minutes.
While rice is cooking, in a seperate pan cook raw shrimp in the remaining butter and set a side.
Once rice is cooked, add the 4 cans drained (2 cups) of dice tomatoes and tomato paste. Mix thoroughly. Add the sliced sausage, cooked crawfish tail meat, and the cooked shrimp. Mix thoroughly again and let cooked another 3-5 minutes to allow proteins to thoroughly warm.
Makes about 31 cups
Serving Size: 1 cup
Number of Servings: 31
Recipe submitted by SparkPeople user BADUNCLE.
In a large stock pot saute peppers, celery, garlic, and onion in 5 table spoons of the butter. After onions begin to become translucent, add the water, thyme, red pepper, black pepper, bay leaves, and salt. Bring to a boil. Once it begins to boil reduce the heat and add the rice. Let simmer for about 15 minutes.
While rice is cooking, in a seperate pan cook raw shrimp in the remaining butter and set a side.
Once rice is cooked, add the 4 cans drained (2 cups) of dice tomatoes and tomato paste. Mix thoroughly. Add the sliced sausage, cooked crawfish tail meat, and the cooked shrimp. Mix thoroughly again and let cooked another 3-5 minutes to allow proteins to thoroughly warm.
Makes about 31 cups
Serving Size: 1 cup
Number of Servings: 31
Recipe submitted by SparkPeople user BADUNCLE.
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 10.0 g
- Cholesterol: 85.3 mg
- Sodium: 609.7 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.1 g
- Protein: 13.9 g
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