Jambalaya
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
608
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 36.05 g | (37 %) | ||
| Fat | 35.84 g | (31 %) | ||
| Carbohydrates | 37.59 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.29 g | (18 %) |
more nutritional values
| Vitamin A | 84.05 mg | (10,506 %) | ||
| Vitamin D | 0.76 μg | (4 %) | ||
| Vitamin E | 1.03 mg | (9 %) | ||
| Vitamin B₁ | 0.68 mg | (68 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.91 mg | (74 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 51.56 μg | (17 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 3.14 μg | (7 %) | ||
| Vitamin B₁₂ | 1.16 μg | (39 %) | ||
| Vitamin C | 124.27 mg | (131 %) | ||
| Potassium | 882.34 mg | (22 %) | ||
| Calcium | 124.72 mg | (12 %) | ||
| Magnesium | 87.84 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 3.71 mg | (46 %) | ||
| Saturated fatty acids | 8.97 g | |||
| Cholesterol | 179.36 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 120 grams Rice
- 1 green Bell pepper
- 1 onion
- 1 red chili pepper
- 2 Tbsps olive oil
- ½ tsp Turmeric
- 250 milliliters Vegetable broth (from a jar)
- 4 Cocktail shrimp
- 120 grams shrimp
- 150 grams Garlic sausage
- 2 stalks Celery
- 1 lemon
- salt
- peppers
Preparation steps
1.
Rinse green peppers, halve, remove seeds and ribs, cut into thin strips. Peel and finely chop onion. Rinse chile pepper, slice in half lengthwise, remove seeds and cut into thin strips.
2.
Heat 1 tablespoon oil in a pan and sauté peppers. Remove peppers and heat the remaining oil. Add onion, chile pepper, tumeric and rice. Fry briefly, deglaze with broth and cook (covered) over low heat for 15 minutes.
3.
Rinse cocktail shrimp and larger shrimp and pat dry with a paper towel. Cut sausage into slices. Sprinkle both types of shrimp with lemon juice. Stir both of the shrimp and sausage together with the rice and cook covered for another 5 minutes. Serve with lemon wedges.
