Jambalaya-Style Guacamole

Guacamole & Dips

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Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 6-8
Calories 320
% Daily Value*
Total Fat 27g 42%
Saturated Fat 7g 35%
Trans Fat 1g  
Polyunsaturated Fat 4g  
Monounsaturated Fat 16g  
Cholesterol 61mg 20%
Sodium 565mg 24%
Total Carbohydrates 12g 4%
Dietary Fiber 7g 28%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 11g 22%
Vitamin A 1049mg 0%
Vitamin C 33mg 0%
Vitamin D 0mg 0%
Calcium 0mg 47%
Iron 0mg 1%
Potassium 612mg 42%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • 2 tablespoons vegetable oil divided
  • 3 slices thick of bacon
  • 3 to 4 oz andouille sausage roughly chopped
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 3/4 cup chopped red bell pepper
  • 1 garlic clove pressed or minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 small roma tomato cored, seeded and diced
  • 1 teaspoon Worcestershire sauce
  • Dash of hot sauce or to taste
  • 1/2 pound medium shrimp peeled, cut into bite sized chunks
  • 3 ripe Avocados From Mexico halved, pitted and diced
  • 2 teaspoons freshly squeezed lemon
  • 3 scallions white and light green parts thinly sliced
  • slices Toasted baguette or tortilla chips
  • Credit: Pati Jinich

Instructions

  1. Heat a tablespoon of oil in a large casserole set over medium heat until hot, but not smoking.
  2. Add the bacon and sausage, and cook stirring often with a wooden spoon or spatula, until lightly browned and crisp, 4 to 5 minutes.
  3. Incorporate the onion, celery, bell pepper and garlic, and season with the paprika, oregano, thyme, cayenne, salt and pepper.
  4. Mix well and cook for about 3 to 4 minutes, until softened.
  5. Add the diced tomato, along with the Worcestershire and the hot sauces. Stir and cook for another minute.
  6. Remove from the heat, and scrape the entire mix onto a large bowl.
  7. Place same casserole over high heat and add another tablespoon of oil.
  8. Once hot, add the shrimp, sprinkle with salt and pepper to taste, and cook until lightly browned on all sides, not more than a minute or so.
  9. Incorporate the shrimp into the bowl with the rest of ingredients.
  10. In a serving bowl, add the diced avocado, squeeze the lemon juice on top and gently mix. Add the Jambalaya mix and toss together well.
  11. Sprinkle the scallions on top, taste for salt, and more if need be. Serve along with toasted baguette slices or tortilla chips.

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Nutrition Facts
Jambalaya-Style Guacamole
Amount Per Serving 6-8
Calories 320 Calories from Fat 0
% Daily Value*
Total Fat 27g 42%
Saturated Fat 7g 35%
Trans Fat 1g  
Polyunsaturated Fat 4g  
Monounsaturated Fat 16g  
Cholesterol 61mg 20%
Sodium 565mg 24%
Total Carbohydrates 12g 4%
Dietary Fiber 7g 28%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 11g 22%
Vitamin A 1049mg 0%
Vitamin C 33mg 0%
Vitamin D 0mg 0%
Calcium 0mg 47%
Iron 0mg 1%
Potassium 612mg 42%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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