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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Servings 6

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ingredients 14
Prep Time 30 min
Total Time 30 min

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

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Directions

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.