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Shrimp & Sausage Jambalaya

1

lb.

smoked sausage, cut lengthwise in half, cut crosswise into

1/4

-inch-thick slices

1

lb.

shrimp

2

tablespoons

yellow onion, chopped

1/2

cup

celery, chopped

1

cup

green bell peppers, chopped

4

bay leaves

2

cups

tomatoes, (canned or fresh), peeled, seeded and chopped

1

tbsp

garlic, chopped

2

tbsp

vegetable oil

2

cups

long-grain white rice

5

cups

chicken broth

1/2

cup

green onions, (or scallions, green part only), chopped

1

tsp.

salt

1/2

tsp.

cayenne

1

In a large Dutch oven, heat the vegetable oil over medium heat.

2

Add the onions, bell peppers and celery. Season with salt and

3

cayenne. Cook, stirring until the vegetables are wilted, about 5

4

minutes.

5

Add the sausage and cook stirring, for 2 minutes. Add the bay

6

leaves tomatoes, garlic, and shrimp and cook, stirring, for 2

7

minutes. Add the rice and cook, stirring, for 2 minutes, then add

8

the broth and bring to a boil. Reduce the heat to medium-low,

9

cover and cook until the rice is tender and most of the liquid is

10

absorbed, 25 to 30 minutes.

Servings: 8

Yield: 8 Servings

Nutrition Facts

Serving size: 1/8 of a recipe (14.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

344.88

Calories From Fat (54%)

185.55

% Daily Value

Total Fat 20.61g

32%

Saturated Fat 7.22g

36%

Cholesterol 109.43mg

36%

Sodium 1797.07mg

75%

Potassium 498.56mg

14%

Total Carbohydrates 18.18g

6%

Fiber 1.45g

6%

Sugar 2.64g

 

Protein 20.72g

41%