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Creole Jambalaya |
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Serves: 8 Print this RecipeThis tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. Ruby Williams, Bogalusa, Louisiana 3/4 cup chopped onions 1/2 cup chopped celery 1/4 cup chopped green peppers 2 cloves garlic, minced 2 tablespoons butter or margarine 2 cups cubed fully cooked ham 1 (28-ounce) can tomatoes with liquid, cut up 1 (10 1/2-ounce) can condensed beef broth 1 cup uncooked long grain white rice 1 cup water 1 teaspoon sugar 1 teaspoon dried thyme 1/2 teaspoon chili powder 1/4 teaspoon pepper 1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined 1 tablespoon chopped fresh parsley In a Dutch oven, sauté onion, celery, green pepper and garlic in butter until tender. Add next nine ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, 7-10 minutes. Diabetic Exchanges: One serving (prepared with margarine and low-sodium tomatoes and beef broth) equals 3 lean meat, 1-1/2 starch, 1 vegetable; also, 310 calories, 464 mg sodium, 154 mg cholesterol, 28 gm carbohydrate, 31 gm protein, 8 gm fat. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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