No Carb Jambalaya

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Hard
Calories: 224 (11% DV)
Fat: 11g (18% DV)
Carbohydrates: 8g (3% DV)
Protein: 24g (49% DV)
Description: Heaven on Seven
Ingredients:  Makes 6 servings
12  ounces
1-1/2  teaspoons
1  tablespoon
1-1/2  teaspoons
6  ounces
1  ounce
1  ounce
1/2  cup
1/2  cup
1/2  cup
2  tablespoons
2  tablespoons
1-1/2  teaspoons
1  teaspoon
6  ounces
1-1/2  cups
1/2  teaspoon
1/10  ounce

Tip: For nutritional information on all the ingredients in No Carb Jambalaya just click on each ingredient name. Then adjust the serving size for any No Carb Jambalaya ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

3 (4-ounce) boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 1/2 teaspoons Cajun seasoning, divided

1 tablespoon unsalted butter

1 1/2 teaspoons extra virgin olive oil

6 ounces andouille sausage, cut into 1/2-inch slices

2 tablespoons Tasso ham, finely diced

2 tablespoons smoked pork shoulder, finely shredded

* cup green bell pepper, seeded, finely diced

1/2 cup celery, finely diced

1/2 cup scallions, thinly sliced

2 tablespoons yellow onion, finely diced

2 tablespoons red onion, finely diced

1 1/2 teaspoons jalapeno, seeded and minced

1 bay leaf

1 1/2 cups plum tomatoes, seeded and diced

1 teaspoon roasted garlic puree

6 ounces rock or small shrimp, peeled and deveined

1 1/2 cups chicken stock

1/2 teaspoon Worcestershire sauce

1/2 teaspoon hot pepper sauce

* teaspoon freshly ground black pepper

* teaspoon ground white pepper

* teaspoon crushed red pepper flakes Freshly grated Parmesan cheese

Season chicken with 1/2 teaspoon Cajun seasoning. Melt butter and oil in large non-stick saute pan over high heat.

Add andouille; saute 2 minutes. Add seasoned chicken; cook additional 4 minutes, stirring frequently so chicken does not stick to pan. Reduce heat to medium-high; stir in ham, pork, bell pepper, celery, (green, yellow and red) scallions, onions, jalapeno and bay leaf; saute for 3 more minutes.

Add tomatoes, garlic puree, and remaining 1 teaspoon Cajun seasoning; continue cooking for 6 minutes, stirring occasionally, until vegetables are soft. Stir in shrimp; cook for 2 more minutes.

Stir cooked orzo into mixture; pour in chicken stock. Add Worcestershire and hot pepper sauce, ground black and white peppers, and red pepper flakes. Bring to simmer; cook for 3 minutes.

Remove bay leaf. Serve on plates; top with cheese to taste.

Chef Jimmy Bannos of Heaven on Seven

Nutrition facts per serving: 225 calories, 14 g fat, 5 g saturated fat, 84 mg cholesterol, 5 g carbohydrates, 19 g protein, 658 mg sodium, 1 g fiber
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