Quick Jambalaya
Quick Jambalaya is a simplified, one-pot version of the classic Louisiana Creole dish, traditionally made with rice, a mix of meats like andouille sausage and chicken, and the 'holy trinity' of vegetables (onion, celery, bell pepper). It's a hearty, flavorful stew that originates from New Orleans, reflecting a blend of Spanish, French, and West African culinary influences.
🍽️ Nutrition at a glance
This dish is typically balanced but can be high in protein and carbohydrates, with a moderate amount of fat depending on the meats used. A standard serving provides a good source of iron and B vitamins, and generally ranges from 400 to 600 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 30 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 950 mg |
| Potassium | 450 mg |
| Iron | 3.5 mg |
| Vitamin A | 80 mcg RAE |
| Vitamin C | 15 mg |
| Calcium | 60 mg |
| Magnesium | 55 mg |
| Phosphorus | 280 mg |
| Zinc | 4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Jambalaya is a prime example of culinary fusion, often compared to Spanish paella but with distinct Cajun and Creole flavors. Nutritionally, the quick-cooking method helps retain the texture and nutrients of the vegetables, making it a satisfying and complete meal in a single pot.
