Jambalaya
Nutritional values
(Percentage of daily recommendation)
| Calorie | 647 cal. | (31 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 201 mg | (212 %) | ||
| Potassium | 1,230 mg | (31 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 201 mg | (67 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 187 μg | (94 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 442 mg | |||
| Cholesterol | 310 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 16 King prawn
- 500 milliliters Vegetable broth
- 200 grams Chorizo
- 2 onions
- 2 garlic cloves
- 3 Bell pepper (green, red and yellow)
- 1 green chili pepper
- 1 pinch Ground clove
- 1 tsp Spice mix (paprika)
- 250 grams Long grain rice
- 4 Tomatoes
- 1 bay leaf
- 1 tsp Tabasco sauce
- salt
- peppers
- coarsely chopped parsley (for garnish)
Preparation steps
Peel, clean and rinse the prawns. Pour into the boiling broth and it infuse for 2-3 minutes. Then take prawns from the broth and set both aside.
Cut the sausage into cubes. Sauté in a deep, hot pan and then remove. Peel the onions and the garlic and finely chop. Rinse the peppers and chile, halve, remove ribs, cut the peppers into pieces and chilli finely. Sauté together with the onions and garlic in the hot pan in sausage fat, stirring for about 5 minutes. Season with a pinch of ground cloves and paprika. Sauté the long grain rice until translucent.
Scald the tomatoes, peel, quarter, core and dice. Add to the pan with the bay leaf and the prepared vegetable broth.
Boil, season with Tabasco, reduce heat and simmer about 20 minutes.
Then season with salt and pepper.
Fold the shrimp and sausage into the rice and bring to temperature. Add broth as required. Serve with parsley.
