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Chicken Shrimp & Sausage Jambalaya Recipe
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Kielbasa/Cajun sausage||8 Ounce, casings removed, coarsely chopped|
|Garlic||3 Clove (15 gm), pressed|
|Uncooked rice||2 Cup (32 tbs) (Not The Instant Variety)|
|Canned chicken broth||32 Ounce (2 Cans Of 16 Ounce Each)|
|Canned quartered artichoke hearts||14 Ounce, drained (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Dried thyme||1 1⁄2 Teaspoon|
|Dried marjoram||1 Teaspoon|
|Hot red pepper sauce||1 1⁄2 Teaspoon|
|Shrimp||8 Ounce, peeled and deveined|
|Chopped cooked chicken||1 Cup (16 tbs)|
|Finely chopped fresh parsley||1⁄2 Cup (8 tbs)|
Calories 496 Calories from Fat 102
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 3.2 g16%
Trans Fat 0 g
Cholesterol 83.9 mg
Sodium 648.8 mg27%
Total Carbohydrates 70 g23.4%
Dietary Fiber 7.3 g29%
Sugars 4.8 g
Protein 31 g62%
Vitamin A 14% Vitamin C 45.3%
Calcium 15.1% Iron 37.7%
*Based on a 2000 Calorie diet
Heat oil in Stir-Fry Skillet over medium heat.
Add onion, celery and sausage, and cook until onion is lightly browned, about 5 minutes.
Add garlic to sausage mixture and cook 1 minute.
Stir in rice, then chicken broth, artichoke hearts, tomato sauce, thyme, marjoram and red-pepper sauce.
Bring to a simmer, then turn heat to low.
Cover and cook 17 minutes, stirring occasionally.
Add shrimp, chicken and parsley.
Cover and cook, stirring occasionally, 3 to 5 minutes or until shrimp are opaque and curled.