Jambalaya New Orleans Style

Name: Jambalaya New Orleans Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. diced celery; 1 c. diced bell pepper; 1 c. diced onion; 2 pods garlic, minced; 1 large can mushrooms; 1/2 c. parsley, chopped; a few green onions; 1 lb. shrimp; 1/2 lb. sausage, chopped; 1 c. diced ham; 2 c. rice, cooked; 1 can tomato sauce; 1 large can tomatoes; water as needed; salt and pepper to taste

Eats Now Editorial Team · 808 kcal · Seafood

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Jambalaya New Orleans Style – a delicious recipe with celery, bell pepper, onion, garlic, mushrooms, parsley. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 c. diced celery
1 c. diced bell pepper
1 c. diced onion
2 pods garlic, minced
1 large can mushrooms
1/2 c. parsley, chopped
a few green onions
1 lb. shrimp
1/2 lb. sausage, chopped
1 c. diced ham
2 c. rice, cooked
1 can tomato sauce
1 large can tomatoes
water as needed
salt and pepper to taste

1
Cook rice in stock or bouillon cubes; set aside.
2
Saute ingredients down to shrimp in oleo or butter.
3
Add all other ingredients.
4
Cook slowly 10 to 15 minutes, then add cooked rice and 1/4 stick butter.
5
Mix very well.

808

kcal

Calories

Fat

131

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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Frequently Asked Questions

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

You need 15 ingredients. The key ingredients include: 1 c. diced celery, 1 c. diced bell pepper, 1 c. diced onion, 2 pods garlic, minced, and more.

Yes, Jambalaya New Orleans Style 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.

Quick Info

Servings
4 servings
Calories
808 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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