Jambalaya

1. Put the vegetables in a 4-quart saucepan and cook them over low heat for 10 to 15 minutes.

2. Add Andouille, ham, chicken, and spices.

3. Add enough chicken stock to cover and simmer until the mixture becomes thick, about 15 minutes.

4. Add shrimp and rice, mix in parsley, cook two more minutes and serve.

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Nutrient	Quantity
Total fats	8.0645 g
Protein	59.225 g
Carbohydrates	623.9962 g
Energy	2870.1432 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.29 g
Water	518.3385 g
Aspartic acid	5.6833 g
Calcium, Ca	391.946 mg
Lutein + zeaxanthin	1375.5492 g
Fiber, total dietary	18.6954 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	1670.9982 g
Niacin	32.5655 mg
Vitamin A, RAE	151.9965 g
Arginine	4.7045 g
Riboflavin	0.5686 mg
Tocopherol, beta	0.0096 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0138 g
Glutamic acid	11.468 g
Sodium, Na	211.2978 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0725 g
Total lipid (fat)	8.0645 g
Manganese, Mn	9.0575 mg
Fructose	5.1603 g
Proline	2.7487 g
Fatty acids, total saturated 16:0	1.9873 g
Fatty acids, total saturated 8:0	0.0182 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0188 g
Sucrose	2.49 g
Choline, total	71.1453 mg
Sugars, total	14.3247 g
Serine	3.01 g
Fatty acids, total saturated 10:0	0.0398 g
Fatty acids, total saturated 18:0	0.3821 g
Vitamin B-6	1.9227 mg
Selenium, Se	114.7225 g
Ash	7.5337 g
Vitamin D	6.15 IU
Fatty acids, total saturated 18:1 undifferentiated	2.2563 g
Pantothenic acid	8.2622 mg
Phenylalanine	3.1102 g
Copper, Cu	1.907 mg
Betaine	0.6147 mg
Thiamin	4.4735 mg
Retinol	12 g
Methionine	1.3042 g
Iron, Fe	34.0362 mg
Carbohydrate, by difference	623.9962 g
Phosphorus, P	1010.4735 mg
Folate, total	1811.2198 g
Tocopherol, gamma	0.1738 mg
Fatty acids, total saturated 4:0	0.058 g
Lycopene	0.46 g
Alanine	3.2338 g
Cholesterol	5.7 mg
Valine	3.4547 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	1.4891 g
Glycine	2.5576 g
Carotene, alpha	35.3348 g
Glucose (dextrose)	6.1033 g
Fatty acids, total saturated 14:0	0.2251 g
Zinc, Zn	9.0586 mg
Isoleucine	2.4643 g
Maltose	0.0075 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0356 g
Fatty acids, total polyunsaturated	1.7973 g
Fatty acids, total saturated 14:1	0.0011 g
Leucine	4.6595 g
Tocotrienol, alpha	0.0947 mg
Vitamin A, IU	2868.0725 IU
Folate, DFE	2965.7698 g
Tryptophan	0.6868 g
Vitamin C, total ascorbic acid	152.7168 mg
Phytosterols	48.746 mg
Folic acid	1650.5 g
Fatty acids, total polyunsaturated 16:1 c	0.0009 g
Galactose	0.4882 g
Fatty acids, total polyunsaturated 18:1 c	0.0227 g
Fatty acids, total saturated 20:0	0.0009 g
Fatty acids, total saturated 6:0	0.0301 g
Lactose	0.0105 g
Tyrosine	1.8949 g
Vitamin B-12	0.0525 g
Vitamin K (phylloquinone)	164.7938 g
Fatty acids, total saturated	2.8237 g
Histidine	1.3484 g
Fatty acids, total monounsaturated	2.3565 g
Threonine	2.0622 g
Folate, food	160.7198 g
Fatty acids, total polyunsaturated 17:0	0.0005 g
Vitamin D (D2 + D3)	0.15 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	16.9112 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	2.0141 mg
Magnesium, Mg	245.0768 mg
Lysine	2.1929 g
Potassium, K	1764.244 mg
Cystine	1.1226 g
Fluoride, F	9.5666 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	4 cups	2701	591.63	4.884
Garlic	1 teaspoon	4.172	0.9257	0.014
Chicken	1 cup	0	0	0
Onion	1 cup	64	14.944	0.16
Bay leaf	1	0	0	0
Celery	1 cup	16.16	2.9997	0.1717
Parsley	1 tablespoon	1.368	0.2405	0.03
Ham	0.33 cup	0	0	0
black pepper	1 teaspoon	5.773	1.4708	0.075
Sauce	1 tablespoon	29.55	0.822	2.238
Green Onion	0.5 cup	9.585	2.0377	0.1668
jalapeno pepper	1	1.6312	0.3656	0.0208
green pepper	1 cup	29.8	6.9136	0.2533
white pepper	1 teaspoon	7.104	1.6466	0.0509
shrimp	1 cup	0	0	0
chicken stock	2 cups	0	0	0
andouille sausage	1 cup	0	0	0