Grilled Shrimp Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Cajun-style jambalaya with grilled shrimp, sausage, rice, and a mix of vegetables and spices. Cooked in a Dutch oven, it brings southern heat and bold flavor to the table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound andouille sausage (casing removed)
- 4 Tablespoons salted butter
- ½ cup white onion (diced)
- ¼ cup green bell pepper (diced)
- ¼ cup red bell pepper (diced)
- ¼ cup celery (diced)
- 2 jalapeños (seeded and diced)
- 6 cloves garlic (finely chopped)
- ½ teaspoon file (or ¼ cup thinly sliced okra)
- 1 ½ teaspoons cayenne pepper
- 1 Tablespoon Hey Grill Hey Fiesta Rub
- 14 ounces short or medium grain rice
- 32 ounces chicken stock
- ¼ cup white wine
- salt and pepper (to taste)
- 2 scallions (thinly sliced for garnish)
- 2 pounds 16-20 (extra large) shrimp (peeled and de-veined, tails removed)
- 1 ½ Tablespoons Hey Grill Hey Fiesta Rub
- 3 Tablespoons butter (melted)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 1430mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 501mg
- Calcium
- 103mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1430MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.