Estimated Nutrition (whole recipe, rough)
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 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | 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 pound andouille sausage, sliced into 1-inch pieces
- 1 pound smoked ham, sliced into 1-inch pieces
- 2 cups chopped onion
- 1 1/2 cups chopped celery
- 1 cup chopped green bell peppers
- 1 clove garlic, minced
- 1 28-ounce can whole tomatoes
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 7 cups fish or chicken stock
- 1 3/4 cups uncooked rice
- 3 pounds U.S. Farm-Raised Catfish fillets, cut into 1-inch pieces
- salt (to taste)
- =
Directions
1. Place a Dutch oven or a large, cast-iron pot over medium heat. Add sausage and sauté until lightly browned. Add ham and cook for 10 to15 minutes. Stir in onions, celery, green peppers and garlic and cook for another 10 to 15 minutes. Add tomatoes, thyme, oregano, black pepper and basil. Cook, stirring, for another 5 to10 minutes. Add chicken stock and simmer for 1 hour, stirring occasionally.
2. Add rice and cook for 10 minutes or until the rice has absorbed all of the liquid. Add catfish fillet pieces and cook for another 10 minutes or until fish flakes easily when tested with a fork. The jambalaya should be thick but not soupy. Add salt to taste and adjust the other seasonings if desired. Serve on large, rimmed dinner plates or in soup bowls.