Smoked Sausage Jambalaya Recipe

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Smoked Sausage Jambalaya
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Ingredients:

Directions:

  1. Cook sausage in oil in a wide 6-to 8-quart heavy pot over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a bowl with a slotted spoon.
  2. Cook peppers, celery, onion, scallions, garlic, and 1/2 teaspoon salt in fat remaining in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.
  3. Reduce heat and cook at a bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.
  4. What to drink:Lagier Meredith Mount Veeder Napa Valley Syrah '06
  5. Cooks' note: Jambalaya can be made 1 day ahead and chilled. Reheat, sprinkled with water, in a microwave or over low heat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 236.28 Kcal (989 kJ)
Calories from fat 104.87 Kcal
% Daily Value*
Total Fat 11.65g 18%
Cholesterol 29.84mg 10%
Sodium 505.62mg 21%
Potassium 141.01mg 3%
Total Carbs 19.85g 7%
Sugars 2.21g 9%
Dietary Fiber 1.18g 5%
Protein 10.15g 20%
Vitamin C 32.8mg 55%
Vitamin A 0.7mg 25%
Iron 13.2mg 73%
Calcium 32.8mg 3%
Amount Per 100 g
Calories 79.98 Kcal (335 kJ)
Calories from fat 35.5 Kcal
% Daily Value*
Total Fat 3.94g 18%
Cholesterol 10.1mg 10%
Sodium 171.15mg 21%
Potassium 47.73mg 3%
Total Carbs 6.72g 7%
Sugars 0.75g 9%
Dietary Fiber 0.4g 5%
Protein 3.43g 20%
Vitamin C 11.1mg 55%
Vitamin A 0.3mg 25%
Iron 4.5mg 73%
Calcium 11.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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