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Sausage Jambalaya Recipe
|Long grain rice||3 Cup (48 tbs)|
|Smoked sausage/Andouille||2 Pound, sliced thick|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Onions||3 Cup (48 tbs), chopped|
|Bell pepper||2 Cup (32 tbs), chopped|
|Garlic||1 Teaspoon, minced|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Louisiana hot sauce||To Taste|
|Olive oil||1 Tablespoon (To Saute Onion)|
|Dry white wine||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
Calories 816 Calories from Fat 262
% Daily Value*
Total Fat 29 g45%
Saturated Fat 0.58 g2.9%
Trans Fat 0 g
Cholesterol 119.4 mg
Sodium 1075.6 mg44.8%
Total Carbohydrates 98 g32.7%
Dietary Fiber 3.4 g13.5%
Sugars 11.2 g
Protein 30 g60.9%
Vitamin A 16.6% Vitamin C 93.9%
Calcium 5.4% Iron 11.4%
*Based on a 2000 Calorie diet
Add garlic, parsley, tomato sauce, and wine.
Then add rice.
Add smoked sausage or andouille and enough water to cover about 1 inch above ingredients, add the salt and hot sauce, then stir.
Cook on medium high heat until most of the juice is gone.
Then cover and simmer 1 hour.
This makes a red jambalaya.