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Nutrition Facts
Serving Size 1 (262g) Recipe makes 6 servings
Calories 370
Calories from Fat 46		(12%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 157mg		52%
Sodium 678mg		28%
Potassium 368mg		10%
Total Carbohydrate 57.8g		19%
	Dietary Fiber 2.0g	7%
	Sugars 2.3g
Protein 21.1g		42%
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Jambalaya

Recipe #397774 | 30 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CJAY
Nov 4, 2009

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them here so I can find them easier.

SERVES 6 , 1 jambalaya (change servings and units)

Ingredients

2 tablespoons butter
1/2 cup celery, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
2 tablespoons flour
4 tablespoons tomato paste
1 3/4 cups water
1 teaspoon salt
pepper
1 lb shrimp (canned or fresh cooked)
2 cups rice, cooked

Directions

1
Melt butter in a skillet, add celery, onion and green pepper and cook until tender.
2
Stir in the flour and gradually pour in the tomato paste and water mixed together. Add seasoning and cook 5 minutes longer, stirring constantly. Add shrimp and heat thoroughly. Serve over rice.