Jambalaya (SPCB)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 362.1
  • Total Fat: 10.0 g
  • Cholesterol: 160.8 mg
  • Sodium: 1,106.3 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 31.3 g

View full nutritional breakdown of Jambalaya (SPCB) calories by ingredient


Introduction

This is my version of the one from the sparkpeople cookbook. Little more spicy, more veggies, more protein, more garlic. This is my version of the one from the sparkpeople cookbook. Little more spicy, more veggies, more protein, more garlic.
Number of Servings: 4

Ingredients

    1 TBSP Canola oil
    1.5 cups onion, diced (1 medium whole)
    1 cup celery, diced
    2 cups red bell pepper, diced
    .5 cup green bell pepper, diced
    6 cloves garlic, chopped
    1.5 tsp cumin
    2 tsp cayenne pepper
    2 TBSP tomato paste
    2 links Brat Hans Andouille Chicken sausage
    3 cups fat free, low sodium chicken stock
    1 cup uncooked brown rice
    1 can Kroger No Salt Added diced tomatoes
    .5 cup water
    12 ounces raw shrimp, peeled and deveined
    4 scallions (green onions), sliced

Directions

place large sauce pan over medium heat and add oil. Once hot, add the diced onions and celery. Reduce heat and cook until vegetables are softened, about 5 minutes. Add peppers, garlic, cumin, and cayenne and cook 3 more minutes.

Add tomato paste and sausage, stirring to combine. Slowly pour in stock and water. Bring to a boil. Stir in rice, cover, and reduce heat to low. Simmer, covered, for 40 minutes.

Remove cover and add shrimp, cooking just until cooked through and pink, about 5 minutes.

Serve, using green onions for garnish.

Serving Size: Makes 4 servings