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Ingredientes
- 1 pound skinless, link pork sausage
- 1/2 pound thick sliced bacon, cut into pcs
- 3 lg. onions, minced
- 1 green bell pepper, minced
- 1/2 c. chopped fresh parsley
- 2 cloves garlic, chopped
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon thyme
- 1/8 teaspoon cayenne
- 1 pound shelled shrimp
- 1 1/3 c. rice
Direcciones
- Fry sausage and bacon, stirring frequently. Remove sausage and bacon and rain off all but 2 Tbsp. fat. Add in onions and bell pepper; cook for 8-10 min. Add in parsley, bacon, sausage, garlic and seasonings. Mix well.
- Place shrimp over mix, but don't stir. Pour rice (uncooked) over shrimp. Add in water, just sufficient to barely cover rice. Don't stir.
- Cover, bring to a boil, reduce heat and cook for 30 min. Remove cover, reduce heat and continue heating approximately 15 min to "dry" the jambalaya.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 8 servings | |
| Calories 328 | |
| Calories from Fat 127 | 39% |
| Total Fat 14.06g | 18% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 617mg | 26% |
| Potassium 318mg | 9% |
| Total Carbs 31.13g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.52g | 2% |
| Protein 17.82g | 29% |
