Jambalaya Recipe

submitted by C4Bimbos at ifood.tv


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Yellow onions2 Large
 Garlic2 Clove (10 gm)
 Chicken pieces5 Pound (Quarters)
 Cooking oil2 Tablespoon
 Butter2 Tablespoon
 Long grain rice2 1⁄2 Cup (40 tbs)
 Chicken stock4 Cup (64 tbs)
 Green pepper To Taste, cut into strips
 Peeled tomatoes1 Can (10 oz)
 Pork cutlet1 Pound, cut into cubes (Lightly Cured)
 Shrimp1 Pound
 Salt To Taste
 Pepper To Taste
 Thyme1⁄2 Teaspoon, crumbled
 Oregano1⁄2 Teaspoon
 Chopped parsley3 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 6683 Calories from Fat 1315

% Daily Value*

Total Fat 181 g278.3%

Saturated Fat 49.5 g247.4%

Trans Fat 0 g

Cholesterol 2410.1 mg

Sodium 6561.5 mg273.4%

Total Carbohydrates 554 g184.6%

Dietary Fiber 26.9 g107.7%

Sugars 26.4 g

Protein 664 g1328.3%

Vitamin A 243.1% Vitamin C 344.3%

Calcium 119.8% Iron 261.3%

*Based on a 2000 Calorie diet


1. Peel and finely chop the yellow onions and garlic cloves.
2. Cut chicken into small pieces and fry in cooking oil with the onion and garlic. Add rice, tomatoes in juice, and chicken stock. Simmer covered for 25 minutes till chicken is tender.
3. Mix in pork, pepper, and shrimps. Add seasonings.
4. Allow to boil for a second. Turn heat down and cook till shrimps are pink. Sprinkle in chopped pars ley.