Mardi Gras Jambalaya Recipe
Ingredients
| Water | 6 Cup (96 tbs) | |
| Salt | 1 Teaspoon | |
| Celery stalks | 1 (With Leaves) | |
| Shrimp | 2 Pound | |
| Cooked ham | 1 1⁄2 Pinch, sliced thickly | |
| Butter | 4 Tablespoon | |
| Onion | 1⁄4 Cup (4 tbs), finely chopped | |
| Garlic | 1 Clove (5 gm), minced | |
| White rice | 1⁄3 Cup (5.33 tbs) | |
| Canned tomatoes | 1 Pound | |
| Bouillon/Water | 1⁄2 Cup (8 tbs) | |
| Tabasco | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 460 Calories from Fat 146
% Daily Value*
Total Fat 17 g25.4%
Saturated Fat 8.5 g42.6%
Trans Fat 0 g
Cholesterol 377.1 mg125.7%
Sodium 1517.7 mg63.2%
Total Carbohydrates 27 g8.9%
Dietary Fiber 2.9 g11.8%
Sugars 0.6 g
Protein 49 g98.8%
Vitamin A 32.6% Vitamin C 27.4%
Calcium 17.1% Iron 40.3%
*Based on a 2000 Calorie diet
Directions
1) In a saucepan, mix together the water, salt, bay leaf and the celery and bring to a boil the previous day
2) Tip in the shrimp and simmer for 5 minutes
3) Drain the shrimp and allow to cool
4) Shell and clean the shrimps and keep ready to use for the next day
5) Using a sharp knife, cut the ham into 1/2 inch cubes
6) In a frying pan, melt some butter, add in the onion, garlic, and cook till tender
7) Add in the rice and toss to coat well with the butter
8) Add in the tomatoes, bouillon, salt and the tabasco sauce
9) Bring the mixture to a boil and then lower the temperature, cover the pan and cook for 20 minutes till the rice is tender
10) Add in the shrimp, ham and continue to cook for about 10 minutes till everything is well mixed
SERVING
11) Serve the rice warm
Chef
