Creole Jambalaya
yield: 8
total time: 80 minutes
Ingredients
- 5 tablespoons extra-virgin olive oil divided
- 2 cloves garlic minced
- 1/2 yellow onion medium, diced
- 1/4 cup chopped celery
- 15 okra pods fresh, sliced into ½” rounds
- 1 1/2 tablespoons tomato paste
- 28 ounces whole peeled tomatoes
- 1 1/2 cups chicken stock
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons thyme
- 1 tablespoon oregano
- 1 pound andouille sausage
- 1 green bell pepper seeds removed and chopped
- 1 1/2 cups long grain rice uncooked white
- 1 pound shrimp extra jumbo, 16/ 20, peeled and deveined
- salt
- pepper
- 1 tablespoon flat leaf parsley chopped
Nutrition
- Calories : 500 calories
- Carbohydrate : 41 grams
- Cholesterol : 130 milligrams
- Fat : 26 grams
- Fiber : 4 grams
- Protein : 26 grams
- SaturatedFat : 6 grams
- Sodium : 770 milligrams
- Sugar : 2 grams
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