American Kitchen Classic Creole Jambalaya
75 mins (prep 35, cooking 40)
18 ingredients
8 servings
This dish is a New Orleans Creole-style "red" jambalaya. Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle, and who mainly lived on country plantation estates. A lot of people believe Creole cuisine is New Orleans based but it isn't so. Traditionally this recipe would have seafood, such as crayfish or shrimp, added but for alot of people, seafood is an acquired taste. If you wish to add seafood, do so at the time you add the onions.

Categories:  served-hot , side-dish , beginner-cook , poultry , north-american , beef , taste~mood , <-4-hours , creole , chicken-thigh-&-leg , diabetic , time-to-make , chicken , weeknight , beef-sausage , easy , presentation , main-dish , american , meat , southern-u.s. , savory ,
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Serving Size (103.83 g)
Servings 8
Amount per Serving
Calories 52.19 Calories from Fat 40.32
% Daily Value *
Total Fat 4.48g 55.14%
Saturated Fat 0.46g 18.55%
Trans Fat 0.1g %
Cholesterol 0.59mg 1.58%
Sodium 322.45mg 107.48%
Total Carbohydrate 2.71g 7.22%
Dietary Fiber 0.84 g 26.95%
Sugars 1.24 g %
Protein 0.39g 6.27%
Vitamin A 520.93IU% Vitamin C 19.4mg%
Calcium 8.26mg% Iron 0.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless skinless chicken thighs, andouille sausage, green bell pepper, diced tomatoes, dried thyme leaves, long-grain white rice, crushed red pepper flakes