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Jambalaya

This New Orleans favorite is hearty and packed with vegetables, andouille sausage, and shrimp. Enjoy Jambalaya as a main dish and turn leftovers into lunch.

Cooking Light JANUARY 2000

  • Yield: 4 servings (serving size: 2 cups)

Ingredients

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • Dash of ground red pepper
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 (14.5-ounce) cans Cajun-recipe stewed tomatoes with pepper, garlic, and Cajun spices (such as Del Monte)
  • 6 ounces andouille sausage, cut into 1/4-inch-thick slices
  • 1 (2-ounce) jar diced pimento, drained
  • 3 cups cooked long-grain rice
  • 1/2 pound peeled and deveined medium shrimp

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and next 9 ingredients (onion through pimento); cook 7 minutes or until vegetables are tender, stirring frequently. Stir in rice and shrimp; cook 6 minutes or until shrimp are done.

Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 29%
  • Fat: 10.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2.4g
  • Protein: 22.5g
  • Carbohydrate: 34.7g
  • Fiber: 2.2g
  • Cholesterol: 116mg
  • Iron: 4.3mg
  • Sodium: 1247mg
  • Calcium: 135mg
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Jambalaya recipe

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