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McCall's Creole Jambalaya

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Submitted by bestcook

YIELD

8 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

1 453.6
POUND G HAM
smoked, cubed
½ 226.8
POUND G SAUSAGE
cut up
½ 226.8
POUND G SAUSAGE
smoked
1 237
CUP ML ONIONS
chopped
3 7.1E+2
CUPS ML RICE
½ 118
¼ 59
4 946
CUPS ML WATER
boiling
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
1 5
TEASPOON ML GARLIC
chopped
1 5
TEASPOON ML SALT
1 5
TEASPOON ML THYME
ground *
½ 2.5
TEASPOON ML PAPRIKA
1 1
EACH EACH BAY LEAVES *
1 453.6
POUND G SHRIMP
peeled, deveined

Directions

In 3-qt. saucepan, combine ham, sausages and onions; over medium heat, sauté 8 minutes or until onion is soft.

Stir in rice, add green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf.

Mix well. Bring to boil. Boil 5 minutes. Over low heat, cook jambalaya, covered, 20 to 25 minutes or until rice is tender, adding shrimp the last 8 minutes.

With large fork, fluff rice and evenly distribut ingredients.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 576 30% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 1479mg 62%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 6%
Sugars g
Protein 79g
Vitamin A 7% Vitamin C 20%
Calcium 7% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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