Photo: Sorin Gheorghita

Creole Jambalaya

Name: Creole Jambalaya
Ingredients: 1 tablespoon unsalted butter (or 2 tablespoons if pork and sausage are very lean); 4 ounces Andouille sausage*, sliced into 1/4-inch rounds; 4 ounces picked pork** or ham, cut into 1/4-inch cubes; 1 medium yellow onion, chopped; 1 bunch green onions, chopped, white and green parts separated; 1 medium green sweet pepper, chopped; 2 cans (10 oz size) crushed plum tomatoes; ¼ cup canned tomato puree; 2 cloves garlic, minced; 1 whole bay leaf; 1 teaspoon table salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground cayenne; 1/4 teaspoon dry thyme leaves; 4 quarts chicken stock; 1 tablespoon Louisiana pepper sauce; 2 cups long-grain white rice, uncooked; 1 pound raw medium shrimp, peeled; * smoked or Polish sausage (kielbasa) can be substituted for Andouille; ** pickled pork…any good-quality ham may be used instead

20 ingredients openrecipes

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Estimated Nutrition (whole recipe, rough)

932

Calories

90g

Protein

31g

Fat

72g

Carbs

Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 14 portions →

Ingredient	Portion assumed	kcal
Pork	100g cooked	242
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Butter	1 tbsp (14g)	102
Shrimp	100g cooked	99
Onion	1 medium (110g)	44
Plum	1 medium (66g)	30
Tomato	1 medium (123g)	22
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	6
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Sauce	not in our table	0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

1 tablespoon unsalted butter (or 2 tablespoons if pork and sausage are very lean)
4 ounces Andouille sausage*, sliced into 1/4-inch rounds
4 ounces picked pork** or ham, cut into 1/4-inch cubes
1 medium yellow onion, chopped
1 bunch green onions, chopped, white and green parts separated
1 medium green sweet pepper, chopped
2 cans (10 oz size) crushed plum tomatoes
¼ cup canned tomato puree
2 cloves garlic, minced
1 whole bay leaf
1 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne
1/4 teaspoon dry thyme leaves
4 quarts chicken stock
1 tablespoon Louisiana pepper sauce
2 cups long-grain white rice, uncooked
1 pound raw medium shrimp, peeled
* smoked or Polish sausage (kielbasa) can be substituted for Andouille
** pickled pork…any good-quality ham may be used instead

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →

By bunkycooks · Recipe sourced from openrecipes

Creole Jambalaya

Estimated Nutrition (whole recipe, rough)

Ingredients

Directions

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