Chef Bill Hahne’s New Orleans Jambalaya (a Healthier Way)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun | 25 | Servings |
INGREDIENTS
| 2 | oz | Canola oil |
| 2 | Large onions, chopped | |
| 2 | Stalks celery, chopped | |
| 2 | Bell peppers, chopped | |
| 3 | Cloves garlic, minced | |
| 1/2 | lb | Turkey ham, cubed |
| 5 | Chicken breasts, in strips | |
| 32 | oz | Converted rice, Uncle Ben's |
| 6 | c | Low sodium chicken stock |
| 2 | T | Thyme |
| 1 | t | Powdered bay leaf |
| 2 | mg sodium |
INSTRUCTIONS
In a very heavy 4 quart stockpot, over medium heat, saute trinity and garlic in oil until they are tender. Add ham, chicken, rice. Continue to cook, stirring often until rice is slightly browned. Add stock, bring to a boil. Reduce to simmer and cover tightly and simmer 30 minutes. Remove cover, add thyme and bay. Continue cooking 15 minutes, occasionally tossing rice to fluff. Season with hot sauce to taste. Approximate nutritive values per 8 oz serving: 232 calories 12 gm protein 4 gm fat 1 gm sat fat 37 gm carb 19 mgm cholesterol Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #281 by Jim Kirk <captain@iquest.net> on Oct 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 18.2mg
Sodium: 126.8mg
Potassium: 109.6mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 6.1g