Jambalaya II Recipe

Recipesfull introduces to you: Jambalaya Recipes. (Jambalaya II Recipe). Given to me by my Cajun aunt. The absolute best I have ever tasted. Like true Cajun recipes, the spices do not have measurements, add to taste.

Brief

Prep 30 mins

Cook: 1hr30 mins

Total: 2hrs

Servings: 8

Yield: 8 servings

Jambalaya II Recipe

Ingredients

1 (2 to 3 pound) whole chicken

cut into pieces

1 pound smoked sausage

sliced

3 green bell peppers

diced

2 onions

diced

5 cloves garlic

minced

2 (14.5 ounce) cans peeled and diced tomatoes

1 tablespoon chili powder

½ teaspoon hot pepper sauce

½ teaspoon ground cayenne pepper

1 teaspoon Worcestershire sauce

5 bay leaves

1 (6 ounce) can tomato paste

1 cup uncooked white rice

Soup, Stew and Chili

Directions

Step 1

Place chicken and sausage in a large pot and cover with water. Bring to a boil then reduce heat and simmer until chicken is opaque and falls from the bone 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage reserving broth. Shred chicken.

Step 2

In a large pot over medium heat cook bell pepper onion and garlic until onion is translucent adding reserved chicken broth if necessary. Stir in tomatoes chili powder pepper sauce cayenne Worcestershire and bay leaves; reduce heat and simmer 15 minutes.

Step 3

Stir the shredded chicken sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like adding reserved liquid as needed to thin.

Step 4

Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes until rice is tender. Serve or continue to simmer as desired.

Nutritional Information

Jambalaya II Recipe

Servings Per Recipe:8

Calories: 555.9

% Daily Value *

Protein: 37g 74%

Carbohydrates: 35.3g 11%

Dietary Fiber: 3.3g 13%

Sugars: 9.2g

Fat: 28.7g 44%

Saturated Fat: 9.4g 47%

Cholesterol: 100.8mg 34%

Vitamin A Iu: 1841.3IU 37%

Niacin Equivalents: 15.4mg 119%

Vitamin B6: 0.7mg 43%

Vitamin C: 49.4mg 82%

Folate: 62.3mcg 16%

Calcium: 93.5mg 9%

Iron: 5.8mg 33%

Magnesium: 53.3mg 19%

Potassium: 843.8mg 24%

Sodium: 1253.6mg 50%

Thiamin: 0.6mg 63%

Calories From Fat: 257.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.