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    You are in: Home / Recipes / Paul's Jambalaya Recipe
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    Paul's Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Chef #896663's Note:

    This is a jambalaya I made up. I don't honestly know how authentic it is. But it is tasty. I enjoy this with a nice, full bodied white wine and some good french bread. It serves two to three, depending on how much y'all eat.

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    My Private Note

    Ingredients:

    Serves: 2-3

    Yield:

    Cups

    Units: US | Metric

    Directions:

    1. 1
      Cut sausage into .25 inch slices and fry until cooked. Then remove.
    2. 2
      Add olive oil and heat, then add bell pepper, onion, and garlic.
    3. 3
      Add flour, cayenne, paprika, allspice, and salt.
    4. 4
      Let cook for 30 seconds to 1 minute.
    5. 5
      Add rice and cook for 30 seconds to one minute.
    6. 6
      Add tomato paste and 2 cups of water.
    7. 7
      Let this cook down and then check the rice. If it is too hard still, add the rest of the water. I recommend stirring this frequently as the tomato and rice will form a solid mixture that will keep the water out of the rice, keeping it hard.

    Ratings & Reviews:

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    Nutritional Facts for Paul's Jambalaya

    Serving Size: 1 (463 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 872.3
     
    Calories from Fat 370
    42%
    Total Fat 41.2 g
    63%
    Saturated Fat 9.7 g
    48%
    Cholesterol 39.4 mg
    13%
    Sodium 4796.2 mg
    199%
    Total Carbohydrate 106.9 g
    35%
    Dietary Fiber 6.7 g
    27%
    Sugars 11.9 g
    47%
    Protein 20.0 g
    40%

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