Detalles de la receta

Número de Porciones: 8

Tamaño de la porción: 1 1/4 cup

A hallmark of Creole cooking, this is a versatile dish that combines cooked rice with a variety of vegetables -- like tomatoes, onions, and green peppers -- almost any kind of meat, poultry and shellfish. Jambalaya recipes vary from cook to cook and ingredients are often added depending upon what's at hand.

Nombre: Cantidad:
canola or corn oil 1 Tbsp
medium onion, chopped 2
green bell pepper, cored and peeled 1
celery, chopped 2
garlic, minced 2 clove
can diced tomatoes in puree, undrained 16 oz
low-fat, low-sodium chicken broth 2 cups
tomato paste 2 Tbsp
salt 1 tsp
thyme 1.50 tsp
fresh ground black pepper 0.25 tsp
cayenne pepper 0.25 tsp
bay leaf 1
hot pepper sauce 8 drops
uncooked long grain rice 1.50 cup
cooked ham, diced 1 cup
boneless, skinless chicken breasts, cooked 1 cup
shrimp, peeled and deveined 6 oz
1:

Heat the oil in a large heavy pot.

2:

Add the onions, green pepper, celery, and garlic, and sauté over medium heat until softened.

3:

Add the tomatoes and liquid, the chicken broth, tomato paste, and seasonings.

4:

Simmer, uncovered, for 10 minutes.

5:

Add the rice; cover and simmer for 10 minutes.

6:

Add the ham and chicken. Continue cooking, covered, for 10 to 15 minutes, or until the rice absorbs the liquid. Stir to mix well.

7:

Add the shrimp for the last 3 minutes of cooking.

8:

Remove the bay leaf before serving.

Información nutricional (por porción)
Calorías 263
Calorías de grasa 40
Grasa total 4g
Grasa saturada 1g
Colesterol 56mg
Sodio 658mg
Potasio n/a
Carbohidratos 37g
Fibra dietética 2g
Azúcares 5g
Proteína 18g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 2 Starch 2 Vegetable 1 Meat Lean Total