Cindy's Jambalaya Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Cindy's Jambalaya Recipe). This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!

Brief

Prep 20 mins

Cook: 45 mins

Additional: 5 mins

Total: 1hr10 mins

Servings: 8

Yield: 8 servings

Cindy's Jambalaya Recipe

Ingredients

1 tablespoon olive oil

½ pound smoked sausage (such as Conecuh©)

cut into 1/4-inch thick slices

1 large onion

chopped

1 cup chopped green bell pepper

1 cup chopped celery

salt to taste

½ teaspoon Cajun seasoning

or to taste

1 cup uncooked white rice

1 (14.5 ounce) can diced tomatoes with juice

1 tablespoon minced garlic

2 cups chicken broth

3 bay leaves

¼ teaspoon dried thyme leaves

1 pound peeled and deveined medium shrimp (30-40 per pound)

Corn Dip

Main Dish

Directions

Step 1

Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage and cook for 2 minutes. Add the onion bell pepper and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture then pour in the tomatoes with juice garlic chicken broth bay leaves and thyme leaves. Bring to a simmer over medium-high heat then reduce heat to medium-low cover and simmer 20 minutes.

Step 2

After 20 minutes stir in the shrimp and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat and let stand 5 minutes. Discard the bay leaves before serving.

Nutritional Information

Cindy's Jambalaya Recipe

Servings Per Recipe:8

Calories: 283.7

% Daily Value *

Protein: 18.4g 37%

Carbohydrates: 24.6g 8%

Dietary Fiber: 1.6g 7%

Sugars: 3.6g

Fat: 11.5g 18%

Saturated Fat: 3.6g 18%

Cholesterol: 106.8mg 36%

Vitamin A Iu: 663.1IU 13%

Niacin Equivalents: 7.2mg 55%

Vitamin B6: 0.3mg 18%

Vitamin C: 22.5mg 38%

Folate: 67.9mcg 17%

Calcium: 64.6mg 7%

Iron: 4.1mg 23%

Magnesium: 32.1mg 12%

Potassium: 372.4mg 10%

Sodium: 889.2mg 36%

Thiamin: 0.4mg 38%

Calories From Fat: 103.8

*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.