|Diced onions||1 1⁄2 Cup (24 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Finely diced celery||1 Cup (16 tbs)|
|Chopped tomatoes||4 Cup (64 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Pickling spice||1 Tablespoon, tied in cheesecloth bag|
|Cayenne pepper||1⁄8 Teaspoon|
|Fresh shrimp||15 Medium, cleaned and deveined|
|Diced scallops||1⁄2 Cup (8 tbs) (fresh)|
|Rice||1 1⁄2 Cup (24 tbs) (Brand)|
|Boiling water||3 Cup (48 tbs)|
Preheat oven to 375°F (191°C).
In large saucepan with heatproof handles and cover, cook onions in olive oil until golden.
Cook until softened.
Stir in tomatoes, wine and paprika.
Bring to a boil.
Add tomato paste, bay leaves, pickling spice in cheesecloth bag, salt and cayenne pepper, bring to a boil.
Stir in remaining ingredients.
Cover tightly and bake for 40 to 45 minutes or until almost all water is absorbed.
Remove cheesecloth bag and bay leaves.
For each serving, fill soup cup or individual bowl with jambalaya, press lightly and unmold on plate.
Serving size: Complete recipe
Calories 2509 Calories from Fat 627
% Daily Value*
Total Fat 71 g109.1%
Saturated Fat 10.9 g54.6%
Trans Fat 0 g
Cholesterol 637.7 mg212.6%
Sodium 4933.3 mg205.6%
Total Carbohydrates 306 g101.9%
Dietary Fiber 20.7 g82.6%
Sugars 34.8 g
Protein 138 g276.8%
Vitamin A 218.3% Vitamin C 253.3%
Calcium 50.4% Iron 167.1%
*Based on a 2000 Calorie diet