Jambalaya
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 15.5 mg | (129 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,314 mg | (33 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 141 μg | (71 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 milliliters Vegetable broth
- 200 grams short grain rice
- 1 large onion
- 1 garlic clove
- 1 chili pepper
- 2 stalks Celery
- 2 red Bell pepper
- 2 Tbsps finely chopped parsley
- 3 Tbsps vegetable oil
- 1 lg can peeled Tomatoes
- 1 Tbsp Tomato paste
- 1 pinch Ground clove
- salt
- freshly ground peppers
- Tabasco sauce
- 12 shrimp
Preparation steps
Bring the rice to a boil with the broth, cover and simmer over low heat for about 30-40 minutes. Peel the onion and garlic and chop finely. Rinse and peel the vegetables as needed. Slit the chilies lengthwise, remove the seeds and cut into thin strips. Rinse and trim the celery and cut into thin slices. Rinse the bell peppers, cut in half, remove the seeds and ribs and cut into thin strips.
Saute the onion and garlic in 2 tablespoons hot oil until translucent. Add the chilies, celery and bell peppers and cook for 3-4 minutes while stirring.
Add the tomatoes with juice. Crush the tomatoes with a potato masher. Stir in the tomato paste. Season with cloves, salt, pepper and hot pepper sauce. Simmer for 10 minutes. Fry the shrimp in a pan in the remaining olive oil.
Add the finished rice to the vegetable mixture, season with salt and pepper, top with shrimp and serve sprinkled with parsley.
