Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Sausage | 100g cooked | 301 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 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 |
| Whitefish | 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
- =
- Creole Sauce:
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 medium green bell pepper, diced
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon butter or margarine
- 1 14-1/2-ounce can whole tomatoes, undrained, diced
- 3/4 teaspoon ground thyme
- 1/2 teaspoon salt
- 1 bay leaf
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground black pepper
- 2 tablespoons dry white wine
- Jambalaya:
- 3 cups hot cooked rice
- 1 cup cooked chicken breast cubes
- 1 cup smoked sausage chunks
- 1 cup cooked, peeled, and deveined shrimp
- 1 cup cooked whitefish chunks
- =
Directions
Creole Sauce: Cook onion, celery, green pepper and garlic in oil and butter in 2- to 3-quart saucepan until soft but not brown. Add tomatoes, thyme, salt, bay leaf, red pepper, black pepper and wine; simmer at least 30 minutes. Remove bay leaf.
Jambalaya: Combine rice, chicken, sausage, shrimp and fish in large bowl. Add Creole Sauce and stir gently. Turn into greased 3-quart baking dish. Bake at 350 degrees 15 to 20 minutes or until thoroughly heated