Directions:
- Cook rice to package directions.
- Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
- Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
- Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1212.76 Kcal (5078 kJ) | ||
| Calories from fat | 543.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.34g | 93% | |
|---|---|---|---|
| Cholesterol | 212.77mg | 71% | |
| Sodium | 2229.55mg | 93% | |
| Potassium | 559.98mg | 12% | |
| Total Carbs | 115.29g | 38% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 49.37g | 99% | |
| Vitamin C | 38.7mg | 64% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 19.7mg | 109% | |
| Calcium | 64.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 244.18 Kcal (1022 kJ) | ||
| Calories from fat | 109.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 93% | |
|---|---|---|---|
| Cholesterol | 42.84mg | 71% | |
| Sodium | 448.91mg | 93% | |
| Potassium | 112.75mg | 12% | |
| Total Carbs | 23.21g | 38% | |
| Sugars | 0.56g | 11% | |
| Dietary Fiber | 0.61g | 12% | |
| Protein | 9.94g | 99% | |
| Vitamin C | 7.8mg | 64% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 4mg | 109% | |
| Calcium | 13mg | 6% | |
* 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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