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

Heat the oil in a large heavy pot.


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


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


Simmer, uncovered, for 10 minutes.


Add the rice; cover and simmer for 10 minutes.


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


Add the shrimp for the last 3 minutes of cooking.


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