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Peach Jambalaya

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Submitted by rosalind

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 1
EACH EACH GREEN BELL PEPPERS
diced
1 1
EACH EACH ONIONS
sliced
2 2
EACH EACH TOMATOES
chopped
2 2
CLOVES CLOVES GARLIC
minced
1 5
TEASPOON ML THYME *
¼ 113.4
POUND G HAM
diced
¼ 113.4
POUND G SMOKED SAUSAGE
or spicy, sliced
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML TOMATO PASTE
1 237
CUP ML CHICKEN BROTH
3 3
EACH EACH PEACHES
sliced
¼ 113.4
POUND G SHRIMP
deveined
1 1
X X SALT AND BLACK PEPPER
to taste *
3 7.1E+2
CUPS ML RICE
cooked

Directions

Sauté green pepper, onion, tomatoes, garlic thyme, ham and sausage in oil for about 5 minutes.

Add tomato paste and chicken broth; simmer for 5 minutes.

Add peaches and shrimp; cover and simmer for 5 minutes, until shrimp turn pink.

Add salt and pepper to taste.

Serve over hot rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 530g (18.7 oz)
Amount per Serving
Calories 836 20% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 903mg 38%
Total Carbohydrate 44g 44%
Dietary Fiber 5g 22%
Sugars g
Protein 63g
Vitamin A 23% Vitamin C 75%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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