- Recipes Home
- Interest Groups
Chicken Jambalaya Recipe
|Broiler fryer chicken||3 Pound, cut up|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Bottled hot pepper sauce||3 Drop|
|Frozen shelled shrimp/4 1/2 ounce can shrimp, drained||1⁄4 Pound|
|Regular rice||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 4345 Calories from Fat 2167
% Daily Value*
Total Fat 241 g370.9%
Saturated Fat 64.1 g320.5%
Trans Fat 0 g
Cholesterol 1192.9 mg
Sodium 4235.5 mg176.5%
Total Carbohydrates 230 g76.7%
Dietary Fiber 23.5 g94%
Sugars 9.5 g
Protein 306 g612.5%
Vitamin A 215.8% Vitamin C 257.7%
Calcium 67.5% Iron 165.3%
*Based on a 2000 Calorie diet
In large skillet brown chicken, onion, and garlic in hot oil about 15 minutes.
Add un-drained tomatoes, salt, pepper sauce, and bay leaf.
Heat to boiling.
Cover; reduce heat.
Simmer for 30 minutes.
Spoon off fat.
Add shrimp, rice, celery, and parsley, making sure all rice is covered with liquid.
Cover and simmer till rice is tender, about 30 minutes longer.
Remove bay leaf.
Garnish with parsley sprig, if desired.