Recipe Details


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

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.

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