Louisiana Jambalaya

Name: Louisiana Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. okra (fresh or frozen); 1 c. chopped mango peppers; 1 medium chopped onion; 1 c. water; 1 clove crushed garlic; 1/2 c. long grain rice; 2 c. tomato sauce; bay leaf; 1 tsp. dried basil; 1/2 tsp. chili powder; hot sauce to suit taste

Eats Now Editorial Team · 158 kcal · Soups & Stews

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Louisiana Jambalaya – a delicious recipe with okra, mango peppers, onion, water, garlic, long grain rice. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 c. okra (fresh or frozen)
1 c. chopped mango peppers
1 medium chopped onion
1 c. water
1 clove crushed garlic
1/2 c. long grain rice
2 c. tomato sauce
bay leaf
1 tsp. dried basil
1/2 tsp. chili powder
hot sauce to suit taste

1
Saute lightly the chopped onion, celery, pepper and garlic. Add liquid ingredients, rice, okra, herbs and seasonings.
2
Simmer 30 minutes.
3
Add fish and shell fish and simmer an additional 5 to 8 minutes or just until fish is opaque, but tender.
4
Let stand 20 minutes before serving.
5
In creole cooking, standing after cooking is crucial for the fullest flavor.

158

kcal

Calories

Carbs

Protein

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 11 ingredients. The key ingredients include: 1 c. okra (fresh or frozen), 1 c. chopped mango peppers, 1 medium chopped onion, 1 c. water, and more.

Yes, Louisiana Jambalaya falls under the Soups & Stews 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
158 kcal
Category
Soups & Stews

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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