|Nutritional Guidelines (per serving)|
|Servings: 6 bowls (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This jambalaya recipe can be made as mild or spicy as you like. Just adjust the amount of cajun seasoning and cumin. Although this jambalaya recipe takes some time to cook, once everything is in the pot, you don't have to do too much. Serve this jambalaya with cornbread.
- 5 slices bacon
- 1/2 cup onion (diced)
- 1/2 cup red pepper (diced)
- 1/2 cup celery (diced)
- 2 teaspoons garlic (minced)
- 1 pound mild Italian sausage (or Italian turkey sausage, sliced)
- 1 28 ounces can crushed tomatoes
- 1 (14 ounces) can chicken broth
- 1 cup long-grain rice
- 1/2 teaspoon cumin (ground)
- 1/4 teaspoon to 1 tsp. cajun seasoning (adjust to your taste)
- 1/2 pound extra large shrimp (peeled and deveined, raw)
- 1/4 cup chopped spring onions (for garnish)
Fry bacon in a large, heavy dutch oven until crisp. Remove to paper towels to drain.
Add onions, peppers, celery, and garlic to bacon drippings. Cook until onions and peppers are soft, stirring occasionally, 4 to 5 minutes.
Add sausage. Brown on all sides. Add crushed tomatoes, chicken broth, rice, cumin, and cajun seasoning. Let jambalaya come to a boil, then turn the heat down to medium-low, and let jambalaya simmer 20 minutes or until rice is al dente (tender, but not mushy). Taste, and adjust seasonings.
Add shrimp. Cook 5 more minutes or until shrimp is cooked through. Crumble bacon in jambalaya. Stir. Top with chopped spring onions, and serve.