Shrimp Jambalaya

Arcadians say every family has its own recipe for jambalaya and every one is right. This one is long on flavor and low in calories.

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  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 6
 

Ingredients

1
tablespoon margarine or butter
3
stalks celery, chopped
1
medium onion, chopped
1
small green bell pepper, chopped
2
(14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
2
cups uncooked instant rice
3
large tomatoes, coarsely chopped (about 3 cups)
1/4
cup chopped fresh parsley
1/2
teaspoon dried thyme leaves
1/4
teaspoon garlic powder
1/4
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground red pepper (cayenne)
1
lb. shelled, deveined, cooked medium shrimp

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Melt margarine in nonstick Dutch oven or large nonstick saucepan over medium-high heat. Add celery, onion and bell pepper; cook 5 minutes, stirring occasionally.
  • 2 Stir in all remaining ingredients except shrimp. Bring to a boil. Reduce heat; simmer 8 minutes.
  • 3 Add shrimp; cook 2 minutes or until shrimp are thoroughly heated. To serve, spoon into 6 individual shallow bowls.
  • 1 Melt margarine in nonstick Dutch oven or large nonstick saucepan over medium-high heat. Add celery, onion and bell pepper; cook 5 minutes, stirring occasionally.
  • 2 Stir in all remaining ingredients except shrimp. Bring to a boil. Reduce heat; simmer 8 minutes.
  • 3 Add shrimp; cook 2 minutes or until shrimp are thoroughly heated. To serve, spoon into 6 individual shallow bowls.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
240
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
150mg
150%;
Sodium
630mg
630%;
Total Carbohydrate
33g
33%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
30%;
Calcium
6%;
Iron
25%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.