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Jambalaya from a Canadian!

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)236.9437
Energy (kCal)3385.9315
Carbohydrates (g)362.8682
Total fats (g)104.4336
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook rice using vegetable broth and water. | 2. During last 2min of cooking stir in peas; set aside. | 3. Heat oil, in frypan, and cook chicken at medium-high heat until no longer pink; add celery slices and cook 2 minutes longer. Drain excess fat. | 4. Reduce heat and stir in rice, tabasco, tomato, and garlic powder. | 5. Stir gently and heat through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable broth 2 cups 324.72 52.644 11.9064 7.6752
    water 2 cups 0.0 0.0 0.0 0.0
    brown rice 2 cups raw 1357.9 282.125 27.898000000000003 11.84
    pea 1 1/2 1/2 61.74 11.0985 4.1160000000000005 0.294
    chicken breast 2 cubed 1560.3596 0.0 189.1482 83.9147
    celery 2 stalks sliced 20.48 3.8016 0.8832 0.2176
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    tabasco sauce 1/2 tablespoon - - - -
    garlic powder 2 teaspoons 20.522 4.5093 1.0261 0.0453

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



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