Special Jambalaya Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings8Cuisine
CourseMethod
SpecialityMain Ingredient
Interest Group

Ingredients

 Shrimp2 Pound
 Flour1 Tablespoon
 Green pepper To Taste
 Celery stalks4
 Oysters2 Dozen
 Diced cooked ham1 1⁄2 Cup (24 tbs)
 Diced cooked chicken1 Cup (16 tbs)
 Cooked rice6 Cup (96 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 496 Calories from Fat 55

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 289.3 mg96.4%

Sodium 662.4 mg27.6%

Total Carbohydrates 47 g15.7%

Dietary Fiber 0.77 g3.1%

Sugars 0.4 g

Protein 55 g109.1%

Vitamin A 13.1% Vitamin C 23.3%

Calcium 8.5% Iron 67.9%

*Based on a 2000 Calorie diet

Directions

Cover shrimp with cold water.
Season with salt and pepper.
Cook for 5 minutes or until shrimp are ten- ' der; drain, reserving stock.
Melt 3 tablespoons fat in pan; stir in flour until mixture is blended.
Add 3/4 cup hot reserved stock, vegetables and oysters; sim- mer for several minutes or until vegetables are ten- der.
Add shrimp, ham, chicken and rice.
Stir until heated through.
Garnish with parsley, hearts of cel- ery, radishes and scallions.
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