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Classic Jambalaya

I love a good Jambalaya and I have to admit stirring up quick and dirty jambalaya-ish dishes for many a Saturday lunch. This is a more "formal" version. I don't usually go to the effort of including the shrimp shells in the stock since I often have peeled, frozen shrimp on hand. But I notice that Emeril suggests the same thing, so it must be the way to go.

1/2 lb Shrimp
2 Chicken Breast
4 c Water
2 Onions
1/2 c Celery
3 T Garlic,Minced
1 T Olive Oil
1/2 lb Andouille
1/2 c Green Bell Peppers
1/4 c Green Onion
1 cn No Salt Added Tomatoes
2 T Worcestershire
1/4 t Thyme
1/4 t Cayenne
2 c Long Grain Rice

In a large saucepan of boiling water, cook the shrimp over high heat just until they turn pink, about 2 minutes. Cool, peel, and devein the shrimp, reserving the shrimp and their shells separately. In a large saucepan, combine the chicken breasts, the reserved shrimp shells, the water, half the chopped onion, half the chopped celery and one third of the garlic. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, partially covered, until the chicken juices run clear when pierced with a fork, 20 to 25 minutes. Remove the chicken breasts from the cooking liquid. In a sieve set over a large bowl, drain and reserve the cooking liquid, discarding the solids. You should have about 4 cups of liquid; add water, if necessary. Remove and discard the chicken bones. Chop the breast meat coarsely and set it aside. Heat the oil in a 5 quart Dutch oven. Add the sausage and cook over medium heat, stirring often, until lightly browned, about 5 minutes. Then stir in the reserved cooking liquid, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne. Bring to a simmer, breaking up the tomatoes with a spoon. Stir in the rice and return to the simmer. Cook over medium-low heat, tightly covered, until the rice has absorbed all the liquid, about 25 minutes. Remove the Dutch oven from the heat, stir in the reserved shrimp and chicken, cover, and let stand for 5 minutes. Transfer the jambalaya to a warmed serving bowl, sprinkle with parsley, and serve immediately.

Yield: 6 Servings

Sodium Category: ModerateSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 6

Amount Per Serving
Calories 508
Calories from Fat 161

% Daily Values *

Total Fat 18 gr
Saturated Fat 6 gr
Polyunsaturated Fat 2 gr
Monounsaturated Fat 9 gr
Cholesterol 99 mg
Sodium 187 mg
Potassium 509 mg
Carbohydrates 61 gr
Dietary Fiber 2.8gr
Protein 24 gr
27%
28%


33%
7%
15%
20%
11%


Vitamin A
Vitamin C
Calcium
Iron
12%
59%
9%
29%

* Percent Daily Values are based on
a 2000 calorie diet

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