Appetizers / Soups / Salads

Jambalaya (SPCB) is for Dinner.

Jambalaya (SPCB) takes 15 minutes to prepare.

Jambalaya (SPCB) takes 55 minutes to cook.

Jambalaya (SPCB) makes 4 servings.

The ingredients for Jambalaya (SPCB) are:

1 TBSP Canola oil
1.5 cups onion, diced (1 medium whole)
1 cup celery, diced
2 cups red bell pepper, diced
.5 cup green bell pepper, diced
6 cloves garlic, chopped
1.5 tsp cumin
2 tsp cayenne pepper
2 TBSP tomato paste
2 links Brat Hans Andouille Chicken sausage
3 cups fat free, low sodium chicken stock
1 cup uncooked brown rice
1 can Kroger No Salt Added diced tomatoes
.5 cup water
12 ounces raw shrimp, peeled and deveined
4 scallions (green onions), sliced

Here is how you make Jambalaya (SPCB):

place large sauce pan over medium heat and add oil. Once hot, add the diced onions and celery. Reduce heat and cook until vegetables are softened, about 5 minutes. Add peppers, garlic, cumin, and cayenne and cook 3 more minutes.Add tomato paste and sausage, stirring to combine. Slowly pour in stock and water. Bring to a boil. Stir in rice, cover, and reduce heat to low. Simmer, covered, for 40 minutes.Remove cover and add shrimp, cooking just until cooked through and pink, about 5 minutes.Serve, using green onions for garnish.Serving Size:?Makes 4 servings

The nutritional information for Jambalaya (SPCB) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 362.1

• Total Fat: 10.0 g
• Cholesterol: 160.8 mg
• Sodium: 1,106.3 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 5.9 g
• Protein: 31.3 g

The dietary needs meet for Jambalaya (SPCB) is Lactose Free