Party

Jambalaya is for Dinner.

Jambalaya takes several minutes to prepare.

Jambalaya takes several minutes to cook.

Jambalaya makes 31 servings.

The ingredients for Jambalaya are:

12 serving habanero pepper (by FORGETMENOT55)
12 pepper Serrano Peppers
6 pepper Jalapeno Peppers
5 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
10 stalk, large (11"-12" long) Celery, raw
4 cup, chopped Onions, raw
4 tsp Garlic
24 oz Hillshire Farm Beef Smoked Sausage
24 oz Crawfish tails, 12oz. (by TERRI77)
24 oz Shrimp, raw
2.25 cup Rice, white, long-grain, regular, raw, enriched
04 can (6 oz) Tomato Paste
02 cup Great Value Diced Tomatoes (in Tomato juice)
4 serving bayleaf (by CHEEKYCHOOK)
2 tsp Thyme, ground
1 tsp Pepper, black
2 tsp Pepper, red or cayenne
2 tsp Salt
6.66 cup (8 fl oz) Water, tap
1 stick Butter, unsalted

Here is how you make Jambalaya:

chop peppers, celery, and onion. In a large stock pot saute peppers, celery, garlic, and onion in 5 table spoons of the butter. After onions begin to become translucent, add the water, thyme, red pepper, black pepper, bay leaves, and salt. Bring to a boil. Once it begins to boil reduce the heat and add the rice. Let simmer for about 15 minutes.While rice is cooking, in a seperate pan cook raw shrimp in the remaining butter and set a side.Once rice is cooked, add the 4 cans drained (2 cups) of dice tomatoes and tomato paste. Mix thoroughly. Add the sliced sausage, cooked crawfish tail meat, and the cooked shrimp. Mix thoroughly again and let cooked another 3-5 minutes to allow proteins to thoroughly warm. Makes about 31 cupsServing Size: 1 cupNumber of Servings: 31Recipe submitted by SparkPeople user BADUNCLE.

The nutritional information for Jambalaya is:

• Servings Per Recipe: 31
• Amount Per Serving
• Calories: 229.3

• Total Fat: 10.0 g
• Cholesterol: 85.3 mg
• Sodium: 609.7 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 3.1 g
• Protein: 13.9 g