Jambalaya Recipe from Chatelaine Magazine

(submitted by Barbara Wilson)


4 slices of bacon, chopped
80 mL (1/3 cup) onion, chopped
1 clove garlic, crushed
1 medium red pepper, cut into strips
1 medium green pepper, cut into strips
80 mL (1/3 cup) mushrooms, fresh sliced
250 mL (1 cup) rice, uncooked
796 mL (28 oz) can tomatoes, drained, chopped
2 mL (½ tsp) salt
Pinches of pepper, basil and oregano
250 mL (1 cup) chicken broth
300mL (1¼ cups) ham or sausage, cooked and cubed
15 medium fresh shrimp, shelled


Preheat over to 180°C (350°F).
Place a greased shallow casserole dish (eg. 3L (9"x13")) in oven, to heat briefly.
In a deep frying pan, fry bacon until crisp; remove and pat dry.
Sauté onion and garlic in bacon fat over medium heat until lightly browned.
Add peppers and mushrooms and continue to cook until just tender.
Add rice, stirring frequently; cook until slightly opaque.
Add tomatoes and spices, stirring to combine.
Add crisp bacon and broth and bring to a boil.
Stir in ham.
Pour mixture into heated casserole dish.
Cover and bake for 10 minutes.
Stir and push shrimp into mixture.
Continue to cook until rice is tender and most of the broth has been absorbed (about 20 min).
Serve hot, garnished with sprigs of parsley.

Serves 6

Nutritional Information

Nutrients per serving: 1344 kJ (320 kcal) energy, 20 g protein, 10 g fat, 59 mg vitamin C, 72 mg calcium, 655 mg potassium, 4.1 mg iron, 2.2 mg zinc, 1.5 g fibre.