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This video is about Jambalaya
  Chicken stock 2 Cup (32 tbs)
  Gulf shrimp 1 Cup (16 tbs), cleaned and deveined
  Florida tomatoes 2 Cup (32 tbs), oven roasted
  Long grain rice 3⁄4 Cup (12 tbs), uncooked
  Sweet onion 1 Cup (16 tbs), chopped finely
  Ham 3⁄4 Cup (12 tbs), diced
  Andouille sausage/Kielbasa sausage 8 Ounce, diced
  Chopped celery 2⁄3 Cup (10.67 tbs)
  Yellow pepper 1⁄4 Cup (4 tbs), diced
  Saffron 1 Pinch
  Extra virgin olive oil 2 Tablespoon
  Garlic clove 2 , minced
  Smoked paprika 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaves 2


1. In a pan, heat the olive oil and add onions, celery and sweet peppers. Saute until nice and soft. Add in the garlic and stir well.

2. Once the onions turn translucent, add in the roasted tomatoes, saffron, smoked paprika, pepper, bay leaf, fresh thyme, sausage, rice, and chicken stock. Stir and cover the pan, allow to simmer for 15 minutes.

3. Add in the shrimp and allow to cook for another 5 minutes.

4. The last step is to add the ham and let it warm through.


5. Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Complete Meal
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 966 Calories from Fat 376

% Daily Value*

Total Fat 42 g64.5%

Saturated Fat 9.1 g45.4%

Trans Fat 0 g

Cholesterol 222.2 mg74.1%

Sodium 1069.7 mg44.6%

Total Carbohydrates 85 g28.3%

Dietary Fiber 4.1 g16.5%

Sugars 13.7 g

Protein 58 g116.7%

Vitamin A 41.7% Vitamin C 113.8%

Calcium 12.3% Iron 31.2%

*Based on a 2000 Calorie diet

Jambalaya Recipe Video