Enlightened Jambalaya the Editors of Publications International, Ltd.
Makes 6 servings
|1||can (28 ounces) no-salt-added diced tomatoes, undrained|
|1||medium onion, chopped|
|1||medium red bell pepper, chopped|
|1||stalk celery, chopped (about 1/2 cup)|
|2||tablespoons minced garlic|
|2||teaspoons dried parsley flakes|
|2||teaspoons dried oregano|
|1||teaspoon hot pepper sauce|
|1/2||teaspoon dried thyme|
|2||pounds large raw shrimp, peeled and deveined|
|1||cup uncooked instant rice|
|1||cup fat-free reduced-sodium chicken broth|
- Combine tomatoes with juice, onion, bell pepper, celery, garlic, parsley, oregano, hot pepper sauce and thyme in slow cooker. Cover and cook on LOW 8 hours or on HIGH 4 hours. Stir in shrimp. Cover and cook on LOW 20 minutes.
- Meanwhile, prepare rice according to package directions, substituting broth for water. Serve jambalaya over hot cooked rice.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||9 %|
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