Jambalaya
Source of Recipe
The New Family Cookbook for People with Diabetes
Recipe Introduction
8 Servings; 5 Points per serving
List of Ingredients
1 Tbsp canalo or corn oil
2 each medium onion, chopped
1 each green bell pepper, cored and peeled
2 ech celery, chopped
2 each clove garlic, minced
16 oz can diced tomatoes in puree, undrained
2 cups low-fat, low-sodium chicken broth
2 Tbsp tomato paste
1 tsp salt
1 1/2 tsp thyme
1/4 tsp fresh ground black pepper
1/4 tsp cayenne pepper
1 each bay leaf
8 drops hot pepper sauce
1 1/2 cups uncooked long grain rice
1 cup diced cooked ham
1 cup boneless, skinless chicken breasts, cooked
6 oz shrimp, peeled and deveined
Recipe
Heat the oil in a large heavy pot. Add the onions,
green pepper, celery, and garlic and saute over medium
heat until softened.
Add the tomatoes and liquid, the chicken broth, tomato
paste, and seasonings, simmer, uncovered, for 10 minutes.
Add the rice; cover and simmer for 10 minutes. Add the
ham and chicken. Continue cooking, covered, for 10 to
15 minutes, or until the rice absorbs the liquid. Stir
to mix well. Add the shrimp for the last 3 minutes of
cooking. Remove the bay leaf before serving.
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