Directions:
- In a bowl, combine the first 10 ingredients. Divide into three equal batches; store in airtight containers in a cool dry place for up to 6 months. Yield: about 3 batches (3-1/3 cups total).
- To prepare jambalaya: In a saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender.
- In another saucepan, heat tomato sauce and sausage. Cook shrimp in boiling water until pink; drain. Stir into sausage mixture. Serve with rice mixture. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.82 Kcal (1774 kJ) | ||
| Calories from fat | 168.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.77g | 29% | |
|---|---|---|---|
| Cholesterol | 45.54mg | 15% | |
| Sodium | 1154.08mg | 48% | |
| Potassium | 254.36mg | 5% | |
| Total Carbs | 51.55g | 17% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 12.15g | 24% | |
| Vitamin C | 7mg | 12% | |
| Iron | 1.2mg | 7% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 238.66 Kcal (999 kJ) | ||
| Calories from fat | 95.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 29% | |
|---|---|---|---|
| Cholesterol | 25.64mg | 15% | |
| Sodium | 649.88mg | 48% | |
| Potassium | 143.23mg | 5% | |
| Total Carbs | 29.03g | 17% | |
| Sugars | 0.84g | 6% | |
| Dietary Fiber | 1.84g | 13% | |
| Protein | 6.84g | 24% | |
| Vitamin C | 4mg | 12% | |
| Iron | 0.7mg | 7% | |
| Calcium | 26.3mg | 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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