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Meal Part

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Ethnic Cuisines

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Shrimp and Sausage Jambalaya

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Nutrition Facts

Serving Size: 6.9 oz (195 g )
Amounts Per Serving
Calories 200
Calories from Fat 60
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 85mg 28%
Sodium 690mg 29%
Potassium 105mg 2%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Sugars 1g  
Protein 16g  
Vitamin A 0% Vitamin C 10%
Calcium 4% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 50 Servings
Serving Size: 6.9 oz


Amount Ingredients
1 lb. Onion, Julienne Cut
8 oz. Green Bell Pepper, Julienne Cut
8 oz. Celery, Julienne Cut
4 oz. Vegetable Oil
2 Tbsp. Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate
4 lbs. Dried Tomatoes
8 oz. Tomato Purée
3 lbs. Rice, Uncooked
6 lbs. (21-25 count) Shrimp, Peeled and Deveined
6 lbs. Andouille Sausage, Cut in 1/4-Inch Slices
8 oz. Custom Culinary® Gold Label Shrimp Base
1 1/2 gal. Water
1 Tbsp. Thyme
1 tsp. Black Pepper

Recommended Products: 9815 Master’s Touch® Roasted Garlic Flavor Concentrate, 9529 Gold Label Shrimp Base


  1. In a large braising pan, heat oil over medium high heat. Add onions, green peppers and celery. Saute 5-7 minutes, stirring frequently.
  2. Add Master’s Touch® Roasted Garlic Flavor Concentrate and Gold Label Shrimp Bases, diced tomatoes, tomato puree, rice, shrimp, andouille sausage, water, thyme and black pepper, mixing well. Cover. Heat to boiling.
  3. Place covered braising pan in a 350°F oven for approximately 45-50 minutes, stirring occasionally until rice is tender.

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