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Creole Jambalaya

Ingredients
  Cubed cooked ham 2 Cup (32 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm)
  Butter/Margarine 2 Tablespoon
  Canned tomatoes 28 Ounce
  Canned beef broth 10 1⁄2 Ounce
  Uncooked rice 1 Cup (16 tbs)
  Bay leaf 1
  Sugar 1 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Freshly ground pepper 1 Dash
  Canned shrimp 14 1⁄2 Ounce
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)
  Green pepper 1 Medium
Directions

In a large saucepan cook ham, onion, and garlic in butter till onion is tender.
Add tomatoes, beef broth, 1 cup water, rice, bay leaf, sugar, thyme, chili powder, and pepper.
Cover and simmer till rice is tender, about 15 minutes.
Add shrimp, olives, and green pepper squares.
Simmer, uncovered, to desired consistency, about 5 to 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3160 Calories from Fat 1094

% Daily Value*

Total Fat 132 g202.4%

Saturated Fat 49.5 g247.3%

Trans Fat 0 g

Cholesterol 545.8 mg181.9%

Sodium 2842.9 mg118.5%

Total Carbohydrates 241 g80.3%

Dietary Fiber 25.7 g102.7%

Sugars 13.9 g

Protein 260 g519.1%

Vitamin A 148.9% Vitamin C 347%

Calcium 85.9% Iron 200.5%

*Based on a 2000 Calorie diet

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Creole Jambalaya Recipe