Creole Jambalaya
INGREDIENTS:
3/4 c Chopped Onion
1/2 c Chopped Celery
1/4 c Chopped Green Pepper
2 Garlic cloves (minced)
2 tb Butter or Margerine
2 c Cubed Fully Cooked Ham
1 Can (28 oz) Tomatoes with
Liquid (cut up)
1 Can (10 1/2 oz) Condensed
Beef Broth
1 c Uncooked Long Grain White
Rice
1 c Water
1 ts Sugar
1 ts Dried Thyme
1/2 ts Chili Powder
1/4 ts Pepper
1 1/2 lb Fresh or Frozen Uncooked
Shrimp, Peeled and Deveined
1 tb Chopped Fresh Parsley
3/4 c Chopped Onion
1/2 c Chopped Celery
1/4 c Chopped Green Pepper
2 Garlic cloves (minced)
2 tb Butter or Margerine
2 c Cubed Fully Cooked Ham
1 Can (28 oz) Tomatoes with
Liquid (cut up)
1 Can (10 1/2 oz) Condensed
Beef Broth
1 c Uncooked Long Grain White
Rice
1 c Water
1 ts Sugar
1 ts Dried Thyme
1/2 ts Chili Powder
1/4 ts Pepper
1 1/2 lb Fresh or Frozen Uncooked
Shrimp, Peeled and Deveined
1 tb Chopped Fresh Parsley
In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 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 min.
Diabetic Exchanges: One serving (prepared with margerine 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.
Diabetic Exchanges: One serving (prepared with margerine 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.