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Jambalaya

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.225
Energy (kCal)2870.1432
Carbohydrates (g)623.9962
Total fats (g)8.0645
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the vegetables in a 4-quart saucepan and cook them over low heat for 10 to 15 minutes. | 2. Add Andouille, ham, chicken, and spices. | 3. Add enough chicken stock to cover and simmer until the mixture becomes thick, about 15 minutes. | 4. Add shrimp and rice, mix in parsley, cook two more minutes and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    green pepper 1 cup chopped 29.8 6.9136 1.2814 0.2533
    celery 1 cup chopped 16.16 2.9997 0.6969 0.1717
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    green onion 1/2 cup chopped 9.585 2.0377 0.3444 0.1668
    jalapeno pepper 1 seeded chopped 1.6312 0.3656 0.0512 0.0208
    andouille sausage 1 cup sliced sauteed - - - -
    ham 1/3 cup diced sauteed - - - -
    chicken 1 cup boneless skinless diced sauteed - - - -
    bay leaf 1 - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    white pepper 1 teaspoon 7.104 1.6466 0.2496 0.0509
    sauce 1 tablespoon 29.55 0.8220000000000001 1.5495 2.238
    chicken stock 2 -3 cups 0.0 0.0 0.0 0.0
    shrimp 1 cup raw - - - -
    rice 4 cups cooked 2701.0 591.63 52.762 4.8839999999999995
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03

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



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