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Healthnotes Index:


Related recipes: Main Dishes
Jambalaya: Main Image

Quick Facts

Servings: 5


  • 1 Tbs vegetable oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 jalapeno, seeded and minced
  • 3 garlic cloves, minced
  • 2 cups RW Knudsen Very Veggie Spicy juice
  • 1 can (14.5 oz) diced tomatoes
  • 2 boneless and skinless chicken thighs cut into bite size pieces
  • 1/2 lb smoked turkey sausage, cut into bite size pieces
  • 2 tbs Cajun seasonings
  • 1 tsp teaspoon salt
  • 1/2 lb raw shrimp, peeled and de-veined
  • 3 cups hot cooked rice


  • In a large saucepan heat the vegetable oil over medium heat and sauté onion, pepper, jalapeno and garlic until tender, 4-5 minutes. Add all remaining ingredients except shrimp and rice. Increase heat to high and bring to a boil. Reduce heat to low and simmer until chicken is cooked through about 20 minutes. Add shrimp and continue to simmer until shrimp are cooked and no longer pink, 5-8 minutes. Place hot cooked rice in a serving bowl and top with Jambalaya.

Nutrition Facts

Calories 409
  Calories from Fat 124 (30%)
(21%)Total Fat 14g
(18%)Saturated Fat 4g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
(43%)Cholesterol 129mg
(64%)Sodium 1524mg
(24%)Potassium 828mg
Total Carbohydrate 44g
(15%)Dietary Fiber 4g
Sugars 9g
Sugar Alcohols 0g
(54%)Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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