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  Yellow onions 2 Large
  Garlic 2 Clove (10 gm)
  Chicken pieces 5 Pound (Quarters)
  Cooking oil 2 Tablespoon
  Butter 2 Tablespoon
  Long grain rice 2 1⁄2 Cup (40 tbs)
  Chicken stock 4 Cup (64 tbs)
  Green pepper To Taste, cut into strips
  Peeled tomatoes 1 Can (10 oz)
  Pork cutlet 1 Pound, cut into cubes (Lightly Cured)
  Shrimp 1 Pound
  Salt To Taste
  Pepper To Taste
  Thyme 1⁄2 Teaspoon, crumbled
  Oregano 1⁄2 Teaspoon
  Chopped parsley 3 Ounce

1. Peel and finely chop the yellow onions and garlic cloves.
2. Cut chicken into small pieces and fry in cooking oil with the onion and garlic. Add rice, tomatoes in juice, and chicken stock. Simmer covered for 25 minutes till chicken is tender.
3. Mix in pork, pepper, and shrimps. Add seasonings.
4. Allow to boil for a second. Turn heat down and cook till shrimps are pink. Sprinkle in chopped pars ley.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6683 Calories from Fat 1315

% Daily Value*

Total Fat 181 g278.3%

Saturated Fat 49.5 g247.4%

Trans Fat 0 g

Cholesterol 2410.1 mg803.4%

Sodium 6561.5 mg273.4%

Total Carbohydrates 554 g184.6%

Dietary Fiber 26.9 g107.7%

Sugars 26.4 g

Protein 664 g1328.3%

Vitamin A 243.1% Vitamin C 344.3%

Calcium 119.8% Iron 261.3%

*Based on a 2000 Calorie diet

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