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.

  • 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
  • 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.
  • 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.
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