Jambalaya
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 250.2
- Total Fat: 14.8 g
- Cholesterol: 29.4 mg
- Sodium: 947.7 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.8 g
- Protein: 11.9 g
View full nutritional breakdown of Jambalaya calories by ingredient
Introduction
Altered from Cooking Light Altered from Cooking LightNumber of Servings: 6
Ingredients
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2 tsp Sunflower Oil
1 cup chopped/sliced Italian sausage
1 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup chopped celery
1 garlic clove, crushed
1 1/2 cups uncooked long-grain white rice
(2) 10-oz cans chicken broth, plus one-half can water
2 tsp paprika
1/2 tsp dried thyme
1 tbsp chili powder
1 medium tomato, chopped
pepper to taste
green onions, sliced (optional, not included)
Directions
Pour oil in large saucepan/wok, and brown sausage. Drain oil, then add onions, bell pepper, and celery. Saute until tender, about 5 minutes.
Stir in rice. Cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and chili powder. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Add tomatoes, and cook uncovered until tender.
Remove from heat and let stand 5 minutes before fluffing with a fork. Sprinkle with green onions if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFGIRL00.
Stir in rice. Cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and chili powder. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Add tomatoes, and cook uncovered until tender.
Remove from heat and let stand 5 minutes before fluffing with a fork. Sprinkle with green onions if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFGIRL00.
Member Ratings For This Recipe
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SHERIFEDERKEIL
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LJINSUNNYFL
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SYLVERROTH
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CRYSTALEDGE
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MAMACASZ
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