Directions:
- In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.
- Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
- Add rice; stir to coat and continue cooking one minute.
- Add stock, salt, pepper and cayenne; bring to boil stirring well.
- Nestle chicken pieces into rice.
- Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
- Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
- Garnish with sliced jalapeño.
- (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 800.79 Kcal (3353 kJ) | ||
| Calories from fat | 538.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.87g | 92% | |
|---|---|---|---|
| Cholesterol | 124.31mg | 41% | |
| Sodium | 487.97mg | 20% | |
| Potassium | 660.82mg | 14% | |
| Total Carbs | 45.67g | 15% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 20.73g | 41% | |
| Vitamin C | 40.7mg | 68% | |
| Iron | 0.9mg | 5% | |
| Calcium | 45.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 177.31 Kcal (742 kJ) | ||
| Calories from fat | 119.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.26g | 92% | |
|---|---|---|---|
| Cholesterol | 27.53mg | 41% | |
| Sodium | 108.05mg | 20% | |
| Potassium | 146.32mg | 14% | |
| Total Carbs | 10.11g | 15% | |
| Sugars | 1.57g | 28% | |
| Dietary Fiber | 0.96g | 17% | |
| Protein | 4.59g | 41% | |
| Vitamin C | 9mg | 68% | |
| Iron | 0.2mg | 5% | |
| Calcium | 10mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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