Jambalaya Stew

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  • Yield: 16 servings (serving size: 1 cup)

                Jambalaya Stew Recipe

Ingredients

  • 4 cups water
  • 2 1/2 cups chopped tomato (about 2 large)
  • 1 1/2 cups chopped green bell pepper (about 2 small)
  • 1 cup chopped onion (about 1 medium)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon hot sauce
  • 3/4 teaspoon salt
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 cups uncooked instant rice
  • 3 (8-ounce) cans no-salt-added tomato sauce
  • 2 (15-ounce) cans no-salt-added red kidney beans, undrained
  • 1 (16-ounce) package frozen sliced okra, thawed

Preparation

Combine first 10 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes.
Add rice and remaining ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until okra is tender. Remove and discard bay leaf.

Nutritional Information

Calories per serving:151
Calories from fat:0.0%
Fat per serving:0.6g
Saturated fat per serving:0.1g
Monounsaturated fat per serving:0.0g
Polyunsaturated fat per serving:0.0g
Protein per serving:7g
Carbohydrates per serving:30.7g
Fiber per serving:3.2g
Cholesterol per serving:0.0mg
Iron per serving:0.0mg
Sodium per serving:129mg
Calcium per serving:0.0mg

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