QCSAHP - Jambalaya

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.2
  • Total Fat: 12.6 g
  • Cholesterol: 28.9 mg
  • Sodium: 918.1 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 9.9 g

View full nutritional breakdown of QCSAHP - Jambalaya calories by ingredient
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Hard Pork #111 Hard Pork #111
Number of Servings: 4


    1 each Chicken breast
    1 each Sausage link, smoked
    1 1/2 cup Tomatoes, diced
    1/2 each Pepper, green bell
    1 cube Bouillon, chicken
    1/8 cup Cayenne pepper sauce
    1/3 tablespoon Garlic, minced
    1 teaspoon Old bay seasoning
    3/4 teaspoon Oregano, dried
    1/4 teaspoon Pepper, black
    1/4 teaspoon Salt
    1 cup French Fried Onions


To Prepare for Group:
1. Cube chicken.
2. Slice sausage.
3. Combine all ingredients except fried onions in bag.
4. Label bag 1 of 2. Freeze flat.
5. Put fried onion in sandwich bag labeled 2 of 2 and keep refrigerated until exchange day.

Cooking Day:
1. Thaw.
2. Put chicken and sausage mixture in crockpot
3. 1/2 cup of fried onions to crockpot, cook until chicken is done.
4. Serve with remaining fried onions.

Serving Suggestions:
1. Add a pound of shrimp with the chicken and sausage.
2. Serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user JLOHERN.

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