Recipe Details

Jambalaya

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Number of Servings: 8

Serving Size: 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.

Name: Amount:
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.
Nutritional Information (per serving)
Calories 263
Calories from Fat 40
Total Fat 4g
Saturated Fat 1g
Cholesterol 56mg
Sodium 658mg
Potassium n/a
Carbohydrates 37g
Dietary Fiber 2g
Sugars 5g
Protein 18g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch 2 Vegetable 1 Meat Lean Total
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