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Jambalaya Wraps Recipe
|Dry converted rice||1⁄4 Cup (4 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Ouille sausages/Kielbasa sausage||3 Ounce, sliced thinly on the bias|
|Extra virgin olive oil||2 Tablespoon|
|Diced onion||1⁄3 Cup (5.33 tbs)|
|Sliced celery||1⁄3 Cup (5.33 tbs)|
|Diced green bell pepper||1⁄3 Cup (5.33 tbs)|
|Shrimp||8 Large, peeled and deveined|
|Chopped garlic||2 Teaspoon|
|Shredded cooked chicken||1⁄2 Cup (8 tbs)|
|Quartered cherry tomatoes||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Kosher salt||To Taste|
|Tobasco sauce||1 Teaspoon|
|10 inch flour tortillas||2 (2 Burrito Size Tortilla)|
Calories 667 Calories from Fat 325
% Daily Value*
Total Fat 35 g54.5%
Saturated Fat 7.5 g37.3%
Trans Fat 0.1 g
Cholesterol 269.9 mg
Sodium 946.1 mg39.4%
Total Carbohydrates 34 g11.5%
Dietary Fiber 4.5 g17.9%
Sugars 4.7 g
Protein 49 g98.4%
Vitamin A 41% Vitamin C 86.6%
Calcium 19.2% Iron 36.5%
*Based on a 2000 Calorie diet
Brown andouille in oil in a medium saute pan over medium-high heat about 3 minutes.
Stir in onion, celery, and bell pepper; saute about 5 minutes.
Add shrimp and garlic; cook, stirring constantly, until shrimp turns opaque, about 3 minutes.
Add chicken, tomatoes, and rice; cook just to heat through, about 3 minutes.
Stir in parsley and Tabasco; season to taste.
Divide jambalaya evenly between tortillas; roll to wrap.