2003 Jambalaya

By boandozzy

1-1/2 cups equals 229 calories, 4 g fat (1 g saturated fat), 112 mg cholesterol, 502 mg sodium, 27 g carbohydrate, 4 g fiber, 21 g protein.

Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

Originally published as Jambalaya in Light & Tasty December/January 2003, p56

Ingredients

• 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 large onion, chopped
• 3/4 cup chopped green pepper
• 1 celery rib, chopped
• 2 jalapeno peppers, seeded and finely chopped
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1/2 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cups cooked long grain rice

Details

Servings 6
Preparation time 5mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large Dutch oven or saucepan, saute the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil.

Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer 6-8 minutes longer or until shrimp turn pink. Stir in rice. Yield: 6 servings.