Low-carb Jambalaya
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 1,112.1
- Total Fat: 57.4 g
- Cholesterol: 349.8 mg
- Sodium: 1,632.0 mg
- Total Carbs: 84.8 g
- Dietary Fiber: 15.3 g
- Protein: 65.0 g
View full nutritional breakdown of Low-carb Jambalaya calories by ingredient
Introduction
Made this up with leftovers - delicious! Made this up with leftovers - delicious!Number of Servings: 8
Ingredients
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*Brown Rice, long grain, 2 cup
*Italian Sausage, pork, 6 link, 4/lb
Sweet Corn, Fresh, 3 ear, large (7-3/4" to 9" long)
Eggplant, fresh, 1 cup, cubes
Lima Beans, 4 cup
Shrimp, cooked, 16 oz
Directions
Prep: Cook brown rice in water with a pat of butter. Cut fresh corn off of ears. Boil baby lima beans in salted water until fork-soft. Purchase pre-boiled, seasoned shrimp from fish/deli counter. Grill eggplant over fire, no seasonings.
Day of: Brown sausage in extra-large pan at med-high heat. Sausage will give up its own fat -don't add oil or butter. When sausage is browned, toss in corn, then beans, then eggplant, then rice, than shrimp. Lower heat to medium/medium-low, cover mixture, and cook until warmed through and seasonings are distributed - about 7 minutes. Stir regularly to prevent sticking to the bottom of the pan.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAABRAMOWITZ.
Day of: Brown sausage in extra-large pan at med-high heat. Sausage will give up its own fat -don't add oil or butter. When sausage is browned, toss in corn, then beans, then eggplant, then rice, than shrimp. Lower heat to medium/medium-low, cover mixture, and cook until warmed through and seasonings are distributed - about 7 minutes. Stir regularly to prevent sticking to the bottom of the pan.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAABRAMOWITZ.