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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 250.9
  • Total Fat: 7.0 g
  • Cholesterol: 138.7 mg
  • Sodium: 1,571.9 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 30.7 g

View full nutritional breakdown of Jambalaya calories by ingredient
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Very tasty ligtened version of Jambalaya that uses poultry sausage instead of andouille. Very tasty ligtened version of Jambalaya that uses poultry sausage instead of andouille.
Number of Servings: 6


    1/2pound(s) cooked shrimp
    8 oz uncooked boneless, skinless chicken breast, diced
    1 Tbsp olive oil
    1 small onion(s), chopped
    1 medium green pepper(s), chopped
    2 stalk(s) celery, chopped (large)
    2 Tbsp minced garlic
    14 oz canned diced tomatoes, drained
    3 bay leaves
    1 tsp Worcestershire sauce
    1 tsp Hot Sauce
    3/4 cup(s) dry instant long-grain white rice
    3 cup(s) Emeril's All natural chicken stock
    4 serving(s) Gianelli Turkey Italian Sausage, cooked and sliced; use HOT
    2 Tbsp Creole seasoning


In bowl, combine shrimp (if using raw), chicken and 1 tbsp creole seasoning and work in seasoning well. In a large saucepan, heat oil over high heat with onion, green pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 10-15 minutes. When rice is just tender, add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Add 2nd tablespoon of Creole seasoning, if desired, and Salt, and pepper to taste

Serving Size: makes about 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SCUBAGIRL18.

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