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Christopher'S Seafood And Steakhouse Recipe For Chicken, Pork And Sausage Jambalaya Recipe
|Chopped bell pepper||1 Cup (16 tbs)|
|Sliced green onions||1 Cup (16 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Diced skinless chicken||1 Pound (Meat)|
|Smoked sausage||1 Pound, sliced|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Diced garlic||1⁄4 Cup (4 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Chopped onions||2 Cup (32 tbs)|
|Cured pork||2 Pound (Meat)|
|Converted white rice||4 Cup (64 tbs)|
|Sliced mushrooms||7 Cup (112 tbs)|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 10352 Calories from Fat 7537
% Daily Value*
Total Fat 836 g1286.4%
Saturated Fat 270.9 g1354.3%
Trans Fat 0 g
Cholesterol 1138.3 mg
Sodium 18327.6 mg763.6%
Total Carbohydrates 408 g136%
Dietary Fiber 19.8 g79.2%
Sugars 35.8 g
Protein 307 g613.1%
Vitamin A 211.7% Vitamin C 430.8%
Calcium 154.2% Iron 170%
*Based on a 2000 Calorie diet
This is very important as the brown color of jambalaya is derived from the color of the meat.
Add the sausage and the chicken meat and stir fry for an additional ten to fifteen minutes.
Add onions, celery, bell pepper and garlic.
Continue cooking until all vegetables are well caramelized, however, be very careful as vegetables will tend to scorch since the pot is so hot.
Add the cream of mushroom soup.
Add stock, bring to a rolling boil and reduce heat to simmer.
Cook all ingredients in stockpot approximately fifteen minutes for flavors to develop.
Add mushrooms, green onions and parsley.
Season to taste, using salt and pepper.
Over season the mixture as the rice tends to require a little extra seasoning.
Add rice, reduce heat to very low and allow to cook thirty to forty-five minutes, stirring at fifteen-minute intervals.