Quick Shrimp Jambalaya
Collard greens--an excellent source of vitamins A, C, and K--give this classic Cajun favorite a delicious nutrition boost.
Ingredients
-
2 stalks celery, sliced
-
2 teaspoons canola oil or cooking oil
-
2 cloves garlic, minced
-
1/2 teaspoon Creole or Cajun seasoning
-
1/8 to 1/4 teaspoon crushed red pepper
-
4 cups coarsely chopped, trimmed collard greens or kale
-
1/2 of a 16-ounce package frozen (yellow, green, and red) peppers and onion stir-fry vegetables (2 cups)
-
1 cup cubed cooked ham (5 ounces)
-
2 tablespoons water
-
1 14.5-ounce can no-salt-added stewed tomatoes, undrained, cut up
-
1 8.8-ounce pouch cooked brown rice
-
8 ounces frozen cooked, peeled and deveined shrimp, thawed
-
1 cup frozen cut okra
Directions
1.
In a 4-quart Dutch oven, cook celery in hot oil over medium heat for 5 minutes, stirring occasionally. Stir in garlic, Creole or Cajun seasoning, and crushed red pepper. Add collard greens, stir-fry vegetables, ham, and the water. Bring to boiling; reduce heat. Cover and simmer for 8 minutes, stirring occasionally. Stir in undrained tomatoes, rice, shrimp, and okra. Cook, uncovered, for 5 minutes to heat through and blend flavors, stirring occasionally.
Nutrition information
Calories 190, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 84 mg, Sodium 572 mg, Carbohydrate 23 g, Total Sugar 4 g, Fiber 4 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 26%, Calcium 9%, Iron 10%. Exchanges: Vegetable 2, Starch 1.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Chicken and Shrimp Jambalaya
The three-pepper Homemade Salt-Free Cajun Seasoning adds lots of fiery flavor to this slow-cooker jambalaya recipe.
See RecipeMore Great Recipe Ideas from Diabetic Living
