CREAMY QUESO JAMBALAYA
Yield Portion Size
1 quart |
Yellow onions, peeled, 1/4-inch diced
|
1 quart |
Green bell peppers, seeded, 1/4-inch diced
|
3 cups |
Red bell peppers, seeded, 1/4-inch diced
|
3 cups |
Celery, 1/4-inch diced
|
1/2 cup |
Vegetable oil, divided
|
1 cup |
Butter
|
1 cup |
Flour
|
3 quarts |
Chicken broth, warmed
|
2 lbs |
Andouille sausage, grilled, sliced
|
6 cups |
RO*TEL QUESO (recipe at conagrafoodservice.com)
|
1 (28 oz) can |
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
|
3 cups |
Long-grain white rice
|
2 tbsp |
Salt
|
1 tbsp |
Black pepper
|
2 tsp |
Cayenne pepper
|
4 lbs |
Large shrimp, peeled, deveined
|
Flat leaf parsley for garnish
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 120 mg | 12% |
Carbohydrate | 35 g | 12% |
Cholesterol | 159 mg | 53% |
Total Fat | 24 g | 37% |
Iron | 4 mg | 20% |
Potassium | 237 mg | 0% |
Calories | 451 kcal | 23% |
Sodium | 2096 mg | 87% |
Protein | 24 g | 48% |
Polyunsaturated Fat | 3 g | 16% |
Saturated Fat | 9 g | 47% |
Sugars | 4 g | 0% |
Dietary Fiber | 2 g | 8% |
Vitamin C | 53 mg | 88% |
Vitamin A | 1284 iu | 26% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Sauté onions, green peppers, red peppers and celery in 1/4 cup oil in a large stockpot for 5 to 7 minutes or until tender.
-
Step 2
Melt butter in a small skillet; whisk in flour until smooth.
-
Step 3
Cook and stir for 3 to 5 minutes or until flour is golden brown; stir into vegetable mixture.
-
Step 4
Add chicken broth slowly, stirring until combined.
-
Step 5
Add sausage, RO*TEL QUESO, Ro*Tel® Diced Tomatoes & Green Chilies, rice, salt, pepper and cayenne pepper.
-
Step 6
Bring to a simmer; cook for 30 to 40 minutes or until rice is tender.
-
Step 7
Sauté shrimp in remaining oil in a large skillet for 2 to 3 minutes or until pink; add to jambalaya.
-
Step 8
To make ONE PORTION: Serve 1 cup jambalaya in a 10-ounce bowl.
-
Step 9
CHEF'S NOTE: If jambalaya becomes too thick, add more chicken broth.