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Prize-Winning Creole Jambalaya

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Submitted by lifeinpixels

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

¾ 177
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
¼ 59
2 2
EACH EACH GARLIC CLOVES
minced
2 3E+1
TABLESPOONS ML BUTTER
2 473
CUPS ML HAM
cubed, fully cooked *
28 809.2
OUNCES ML/G TOMATOES
cut up, with liquid
10 ½ 303.5
OUNCES ML/G BEEF STOCK
condensed
1 237
CUP ML LONG GRAIN RICE
uncooked
1 237
CUP ML WATER
1 5
TEASPOON ML SUGAR
1 5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML BLACK PEPPER
1 ½ 680.4
POUNDS G SHRIMP
uncooked, peeled, divided
1 15
TABLESPOON ML PARSLEY LEAVES
chopped, fresh

Directions

In a Dutch oven, sauté onion, celery, green pepper and garlic in butter until tender.

Add next 9 ingredients; bring to a boil.

Reduce heat; cover and simmer until rice is tender, about 25 minutes.

Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7 to 10 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 226 17% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 303mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 43g
Vitamin A 21% Vitamin C 30%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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