Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup celery, chopped; 1/4 cup onion, chopped; 2 cloves garlic, pressed; 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained; 16 ounces sliced kielbasa; 1 cup uncooked converted rice; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1 chicken bouillon cube; 2 cups water; 8 ounces frozen shrimp, thawed; 1/2 cup frozen peas, thawed

Servings: persons

1/2 cup celery, chopped
1/4 cup onion, chopped
2 cloves garlic, pressed
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
16 ounces sliced kielbasa
1 cup uncooked converted rice
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 chicken bouillon cube
2 cups water
8 ounces frozen shrimp, thawed
1/2 cup frozen peas, thawed

1
Mix celery and onion.
2
Press garlic into mixture.
3
Add tomatoes, sausage, rice and seasoning; stir.
4
Put into a 9 x 13 baking pan.
5
Dissolve boullion cube in water and pour over rice mixture.
6
Cover with foil.
7
Bake at 400, for 55-60 minutes.
8
Until the liquid has been absorbed.
9
Stir in shrimp and peas.
10
Let stand 10 minutes until shrimp and peas have been warmed through.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup celery, chopped, 1/4 cup onion, chopped, 2 cloves garlic, pressed, 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained, and more.

Yes, Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya

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