Creole Jambalaya Recipe
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 1/2 cup chopped celery
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1 cup water
- 2 tablespoons butter
- 1/2 teaspoon chili powder
- 3/4 cup chopped onion
- 1 teaspoon sugar
- 1 tablespoon minced fresh parsley
- 1 teaspoon dried thyme
- 1 cup uncooked long grain white rice
- 1 can (28 ounces) diced tomatoes undrained
- 1/4 cup chopped green pepper
- 2 cups cubed fully cooked ham
- 1 can (10-1/2 ounces) condensed beef broth undiluted
- 1-1/2 pounds fresh or frozen uncooked shrimp peeled and deveined
- Carbohydrate 21.1126630540584 g
- Cholesterol 7.62578125327025 mg
- Fat 3.63075245378712 g
- Fiber 2.20236874985511 g
- Protein 2.67460299587168 g
- Saturated Fat 1.96977532687172 g
- Serving Size 1 1 serving (181g)
- Sodium 318.186047944608 mg
- Sugar 18.9102943042033 g
- Trans Fat 0.298678891917364 g
- Calories 124 calories
Directions In a Dutch oven, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the 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, for 7-10 minutes or until shrimp turn pink. Yield: 8 servings. Originally published as Creole Jambalaya in Country August/September 1993, p47 Nutritional Facts One serving (prepared with margarine and low-sodium tomatoes and beef broth) equals 310 calories, 8 g fat (0 saturated fat), 154 mg cholesterol, 464 mg sodium, 28 g carbohydrate, 0 fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable. Print Add to Recipe Box Email a Friend
