Jambalaya
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
757
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 757 cal. | (36 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 900 grams Meat (mixed, cubed: beef, pork, poultry according to your preference)
- 2 Tbsps clarified butter
- 1 large onion (diced)
- 2 garlic cloves (chopped)
- 200 milliliters white wine
- 1 ⅕ liters Beef broth
- 1 bunch scallions (cut into rings)
- 1 stalk grated Celery
- 200 grams raw, fat-free ham (cut into bite-sized pieces)
- 4 Tbsps olive oil
- 400 grams Rice
- Chili powder
- peppers
- salt
- ground Caraway
- 1 Tbsp Tomato paste
- 100 grams shrimp
- Tabasco sauce (to taste)
Preparation steps
1.
Stir-fry meat in clarified butter, add the vegetables (except scallions), and cook briefly. Deglaze the pan with white wine, bring to a boil, pour in the broth and cook over medium heat for about 40 minutes, covered.
2.
Add the rice and season with chile, salt, pepper, tomato paste and cumin, cover the pot again and lower the heat. Cook rice about 20-30 minutes, stirring occasionally, adding more broth if necessary.
3.
5 minutes before end of cooking, add the ham, scallions and shrimp. The jambalaya is finished when the liquid is completely absorbed. Season with Tabasco and serve in bowls.
