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Mardi Gras Tambalaya

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  Olive oil 1 Teaspoon
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Sweet pepper 1 Large, chopped (Red / Green)
  Stalk celery 1 Large, sliced
  Garlic 1 Clove (5 gm), minced
  Defatted reduced sodium chicken broth 4 Cup (64 tbs)
  Canned tomato paste 6 Ounce (1 Can)
  Herbes de provence 1 Teaspoon
  Bay leaf 1
  Long grain white rice 3⁄4 Cup (12 tbs)
  Hot pepper sauce 1 Teaspoon
  Smoked turkey sausage 8 Ounce, thinly sliced
  Boneless skinless chicken breast 8 Ounce, cut into 1/4" strips
  Water 1 Cup (16 tbs)

Warm the oil in a large no-stick skillet over medium heat.
Add the onions, red or green peppers, celery, and garlic.
Cook, stirring often, for 10 minutes, or until softened.
Stir in the broth, tomato paste, herbes de provence, and bay leaf.
Bring to a boil over medium-high heat.
Stir in the rice and hot-pepper sauce.
Bring to a boil.
Reduce the heat to medium, cover, and simmer for 15 minutes.
Add the sausage, chicken, and 1/2 cup of the water.
Cover and cook for 10 minutes, or until the chicken and rice are cooked through.
If necessary, thin with the remaining 1/2 cup water.
Remove and discard the bay leaf.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1533 Calories from Fat 310

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 2.1 g10.3%

Trans Fat 0.1 g

Cholesterol 251.7 mg83.9%

Sodium 4435.5 mg184.8%

Total Carbohydrates 196 g65.5%

Dietary Fiber 19 g75.9%

Sugars 49 g

Protein 113 g225.1%

Vitamin A 146.1% Vitamin C 489.3%

Calcium 28% Iron 174%

*Based on a 2000 Calorie diet


Mardi Gras Tambalaya Recipe