Jambalaya Stew

Oxmoor House
Jambalaya StewRecipe
Photo: Oxmoor House
16 servings (serving size: 1 cup)

Ingredients

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4 cups water
2 1/2 cups chopped tomato (about 2 large)
1 1/2 cups chopped green bell pepper (about 2 small)
1 cup chopped onion (about 1 medium)
1 teaspoon dried Italian seasoning
1 teaspoon chili powder
1 teaspoon hot sauce
3/4 teaspoon salt
3 garlic cloves, minced
1 bay leaf
2 cups uncooked instant rice
3 (8-ounce) cans no-salt-added tomato sauce
2 (15-ounce) cans no-salt-added red kidney beans, undrained
1 (16-ounce) package frozen sliced okra, thawed

Preparation

Combine first 10 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes.

Add rice and remaining ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until okra is tender. Remove and discard bay leaf.

Created date

April 2008

Nutritional Information

Calories 151
Caloriesfromfat 0.0 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7 g
Carbohydrate 30.7 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 129 mg
Calcium 0.0 mg