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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Carrie's Jambalaya

 Submitted by: Carolyn Beelner
Cancer Information Service
Source: My daughter, Carrie

8 ounces boneless, skinned chicken breast, cut into strips 1 medium onion, chopped

1 large green pepper, diced
8 ounces smoked sausage, low fat, cut into thin slices 3 cloves garlic, minced

2 Tablespoon olive oil
16 ounces shrimp, deveined, tails removed

8 ounces unsalted tomato juice

 2 cups raw white rice

4 cups water
15 ounce can stewed tomatoes 3 Tablespoons Carrie’s Creole Seasoning, divided (recipe follows)
1 cup defatted chicken broth
  1. In a large bowl combine chicken and sausage. Sprinkle with 1 Tablespoon Creole seasoning and mix well.
  2. In another bowl, sprinkle 1 Tablespoon Creole seasoning over shrimp, mix well.
  3. In medium saucepan, bring water to a boil, add rice, cover and simmer 20 minutes.
  4. In a large pot with nonstick surface, sauté green pepper, onion and garlic in olive oil for 2 minutes. Add tomato juice, stewed tomatoes, and chicken broth.
  5. Add chicken and sausage to tomato mixture. Simmer on low for 15 minutes.
  6. Add shrimp and mix together. Add the third Tablespoon of Creole seasoning and mix well.
  7. Cook covered for 10-15 minutes.
  8. Add rice just before serving.

Serves: 12 Nutrition Facts

Calories: 235 Carbohydrate: 32 gm
Fat: 4 gm Fiber: 1 gm
Saturated Fat: 0.9 gm Protein: 18 gm
Cholesterol: 73 mg Sodium: 490 mg

Carrie's Creole Seasoning for Jambalaya

2 1/2 Tablespoons paprika 1 Tablespoon onion powder
2 Tablespoon salt 1 Tablespoon cayenne pepper
2 Tablespoons garlic powder 1 Tablespoon dried oregano
1 Tablespoon black pepper 1 Tablespoon dried thyme

Mix all ingredients. Store in jar with lid and keep tightly closed.

Serves: 12 Tablespoons Nutrition Facts (per Tablespoon)

Calories: 15 Saturated Fat: 0.1 gm
Carbohydrate: 3 gm Fiber: 0.6 gm
Cholesterol: 0 mg Protein: 0.7 gm
Fat: 0.4 gm Sodium: 1068 mg

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