Monday, September 5, 2011

Jambalaya Recipe

The base of this recipe is the jambalaya recipe from Better Homes and Garden. It's the big cookbook that looks like a picnic blanket. My book has the recipe on page 498. My husband loved the recipe but my son couldn't get passed the spicy sausage or the red pepper flakes. Now I have a 12 month old daughter who likes to eat off of my plate. Spice is a no no, at least for now. Here is the recipe with my alterations noted.


Makes: about 7 cups (6 main-dish servings)
Prep: 25 minutes Cook: 20 minutes
  • 1pound fresh or frozen peeled and deveined shrimp
  • 1/2 cup chopped onion (1 medium)
  • 1/3 cup chopped celery
  • 1/4 cup chopped green sweet pepper
  • 2 cloves garlic, minced
  • 2 tablespoons cooking oil
  • 2 cups chicken broth
  • 1 14-1/2-ounce can diced tomatoes, undrained
  • 8 ounces andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
  • 3/4cup uncooked long grain rice
  • 1 teaspoon dried thyme, crushed
  • 1/2teaspoon dried basil, crushed
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1 bay leaf
  • 1 cup cubed cooked ham
Alterations: My onion was the size of a small, bagged apple. I used 3 stalks of celery with the white end cut off. I used one whole green pepper the same size as the onion with the white membrane removed. I used extra virgin olive oil to cook with and freshly chopped tomatoes. I used mild links for the sausage and instant long grain rice. I completely omitted the ground red pepper. 
Directions 1. Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

2. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf. Makes about 7 cups (6 main-dish servings).
nutrition facts
  • Servings Per Recipe about 7 cups (6 main-dish servings)
  • Calories416
  • Total Fat (g)20
  • Saturated Fat (g)6,
  • Monounsaturated Fat (g)9,
  • Polyunsaturated Fat (g)4,
  • Cholesterol (mg)154,
  • Sodium (mg)1199,
  • Carbohydrate (g)27,
  • Total Sugar (g)4,
  • Fiber (g)1,
  • Protein (g)30,
  • Vitamin A (DV%)0,
  • Vitamin C (DV%)29,
  • Calcium (DV%)9,
  • Iron (DV%)22,
  • Starch (d.e.)1.5,
  • Vegetables (d.e.)1,
  • Medium-fat Meat (d.e.)3.5,
  • Percent Daily Values are based on a 2,000 calorie diet

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