Creole Jambalaya Recipe
Ingredients
| Cubed cooked ham | 2 Cup (32 tbs) | |
| Chopped onion | 3⁄4 Cup (12 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Butter/Margarine | 2 Tablespoon | |
| Canned tomatoes | 28 Ounce | |
| Canned beef broth | 10 1⁄2 Ounce | |
| Uncooked rice | 1 Cup (16 tbs) | |
| Bay leaf | 1 | |
| Sugar | 1 Teaspoon | |
| Dried thyme leaves | 1⁄2 Teaspoon | |
| Chili powder | 1⁄4 Teaspoon | |
| Freshly ground pepper | 1 Dash | |
| Canned shrimp | 14 1⁄2 Ounce | |
| Sliced pitted ripe olives | 1⁄4 Cup (4 tbs) | |
| Green pepper | 1 Medium |
Nutrition Facts
Serving size: Complete recipe
Calories 2357 Calories from Fat 464
% Daily Value*
Total Fat 64 g98.8%
Saturated Fat 25.5 g127.4%
Trans Fat 0 g
Cholesterol 338.8 mg112.9%
Sodium 9484.2 mg395.2%
Total Carbohydrates 250 g83.3%
Dietary Fiber 25.7 g102.7%
Sugars 13.9 g
Protein 214 g427.2%
Vitamin A 147.9% Vitamin C 344.5%
Calcium 78.7% Iron 171.7%
*Based on a 2000 Calorie diet
Directions
Add tomatoes, beef broth, 1 cup water, rice, bay leaf, sugar, thyme, chili powder, and pepper.
Cover and simmer till rice is tender, about 15 minutes.
Add shrimp, olives, and green pepper squares.
Simmer, uncovered, to desired consistency, about 5 to 10 minutes.
Chef
