Sausage and Shrimp Jambalaya
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,649 cal. | (79 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 115 g | (99 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 68.5 μg | (114 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 31.5 mg | (263 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,846 mg | (46 %) | ||
| Calcium | 393 mg | (39 %) | ||
| Magnesium | 232 mg | (77 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 191 μg | (96 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 44.7 g | |||
| Uric acid | 734 mg | |||
| Cholesterol | 458 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 German Mettwurst
- 250 grams Bacon
- 4 Tbsps olive oil
- 300 grams Long grain rice
- 2 garlic cloves
- 3 ripe Tomatoes
- 4 onions
- 1 Celery
- 750 milliliters chicken stock
- 16 shrimp
- salt
- freshly ground peppers
- ½ tsp cayenne pepper
Preparation steps
Cook the sausages in hot water for 20 minutes. Remove and cut into slices. Cut the bacon into small cubes. Rinse the celery, trim and finely chop. Peel the onions and garlic and finely chop. Rinse the tomatoes, blanch, peel, halve, remove the seeds and finely chop. Heat 2 tablespoons olive oil in a saucepan and sauté the sliced sausage and bacon for 5 minutes.
Add the celery, onions, tomatoes and garlic and sauté for 5 minutes. Add the rice and sauté briefly. Pour in the chicken stock, cover and simmer for about 20-25 minutes, until the rice is al dente, stirring occasionally. Sauté the shrimp in the remaining olive oil. Stir into the rice just before serving along with the cayenne pepper. Season with salt and pepper and serve garnished with fresh herbs, if desired.
