Jambalaya Pizza | Midwest Living

Jambalaya Pizza

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Jambalaya Pizza

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  • Makes: 6 to 8 servings
  • Prep 30 mins
  • Bake 20 mins
  • Bake 10 mins to 15 mins

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Ingredients

  • 3 cups cooked long grain rice, cooled
  • 2 eggs, lightly beaten
  • 1 cup finely shredded Pepper Jack cheese
  • 1/4 cup each chopped celery, onion, and green sweet pepper
  • 1 tablespoon butter
  • 1 garlic, minced
  • 1/2 cup each thinly sliced smoked cooked sausage, diced cooked ham, and coarsely chopped cooked shrimp
  • 1 16 - ounce jar chunky salsa, drained (1-1/3 cups)
  • 3/4 cup shredded mozzarella cheese (3 oz.)

Directions

  1. Preheat oven to 450 degrees F. In large combine rice, eggs, and pepper jack cheese. Lightly coat a 12-inch pizza pan with nonstick cooking spray. Spread rice mixture evenly in pan. Bake 20 minutes. Remove from oven; reduce oven temperature to 425 degrees F.
  2. For topping, in large skillet cook celery, onion, and green pepper in hot butter over medium heat for 8 to 10 minutes or until tender, stirring occasionally. Stir in garlic, cayenne, sausage, ham, and shrimp. Heat through.
  3. Spread drained salsa over rice crust, leaving a 1/2-inch border. Spread vegetable-meat mixture over salsa. Sprinkle with mozzarella cheese. Bake for 10 to 15 minutes or until heated through and cheese is melted. Cut into pieces to serve. Makes 6 to 8 servings.

Nutrition Facts

(Jambalaya Pizza)

Servings Per Recipe 6, iron (mg) 3, carb. (g) 29, fiber (g) 2, Fat, total (g) 18, sugar (g) 4, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 364, calcium (mg) 263, pro. (g) 19, vit. A (IU) 729, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Potassium (mg) 418, sodium (mg) 1004, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 3, Folate (µg) 81, Polyunsaturated fat (g) 1, Monosaturated fat (g) 5, sat. fat (g) 10, chol. (mg) 145

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