- turn pink. Serve with rice. Yield: 12 servings (3-1/2 quarts).
Nutritional Facts: 1 cup jambalaya with 2/3 cup cooked rice equals 387 calories, 10 g fat (3 g saturated fat), 164 mg cholesterol, 674 mg sodium, 37 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.