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Creole "style" Chicken & Sausage Jambalaya

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Energy (kCal)1065.7889
Total fats (g)55.3621
Carbohydrates (g)26.0535
Protein (g)111.8628
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes. | 2. Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes. | 3. Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink. | 4. Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth. | 5. Bring to a boil over medium high heat. | 6. Add rice, bring back up to a boil. | 7. Boil for 1 minute. | 8. Cover reduce heat to low, simmer for 30 minutes. | 9. The jambalaya should still be wet, but not soupy. | 10. Ladle into bowls and serve up with some cornbread! | 11. Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb boneless skinless cubed 780.1798 0.0 94.5741 41.9573
    polska kielbasa 1 package sliced - - - -
    green bell pepper 1 diced - - - -
    yellow onion 1 chopped 114.84 6.8382 0.8265 9.396
    celery rib 3 chopped - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    scallion 1 bunch chopped - - - -
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    grain rice 1 1/4 1/4 - - - -
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    bay leaf 2 - - - -
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    sage 1 teaspoon dried - - - -
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    tony chacere seasoning 1 tablespoon - - - -
    salt 1 teaspoon - - - -
    black pepper cracked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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