Skillet Jambalaya Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Chicken broth | 10 3⁄4 Ounce | |
| Cayenne pepper | 1 Tablespoon | |
| Salt | 3⁄4 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Minced garlic | 1 Teaspoon (fresh) | |
| Uncooked long grain rice | 1 Cup (16 tbs) | |
| Deveined large shrimp | 10 Ounce | |
| Fish fillets | 1⁄2 Pound (fresh) | |
| Ripe tomatoes | 2 Medium, cut into 1" pieces | |
| Green pepper | 1 Medium, cut into 1" pieces | |
| Sliced green onions | 1 Cup (16 tbs) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) (fresh) | |
| Frozen peas/Fresh peas | 10 Ounce, thawed and drained |
Nutrition Facts
Serving size: Complete recipe
Calories 1925 Calories from Fat 364
% Daily Value*
Total Fat 42 g63.9%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 462.5 mg154.2%
Sodium 4034.7 mg168.1%
Total Carbohydrates 270 g90.1%
Dietary Fiber 30.4 g121.6%
Sugars 31.6 g
Protein 124 g248.4%
Vitamin A 485.4% Vitamin C 524.6%
Calcium 45.7% Iron 74.6%
*Based on a 2000 Calorie diet
Directions
In a 10" skillet stir together water, chicken broth, cayenne pepper, salt, paprika, pepper, oil and garlic.
Bring to a full boil. stir in rice;cover and cook over medium low heat for 15 minutes. stir in remaining ingredients (except onions, parsley and peas) continue cooking uncovered, until liquid is absorbed and the rice is tender.
stir in remaining ingredients, continue cooking until heated through.
Chef
