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Seafood: Shrimp Jambalaya

Source of Recipe

About.com - Healthy Eating - e-mail

Shrimp Jambalaya
A wonderful one pot meal from New Orleans

WW Points
Makes 6 servings

3 cups lowfat or nonfat broth or bouillon
2 bay leaves
1 chopped onion
1 chopped green pepper
3 chopped stalks celery
2 minced cloves garlic
28 ounces canned chopped plum tomatoes
1 cup brown rice
1 tablespoon hot sauce
1/2 teaspoon thyme
1 pound peeled shrimp
(or 1 pound chicken breast cut into one-inch pieces)
6 chopped scallions
Salt and pepper to taste

Bring bouillon and bay leaves to a boil in large stockpot. Combine all remaining ingredient in the pot, except shrimp and scallions. Cover and reduce heat to simmer for 45 minutes, until rice is tender. Add shrimp and cook 1 to 2 minutes until pink and firm. Remove from heat and season with salt and pepper. Garnish with scallions before serving.

TIME NEEDED: 1 hour from start to finish

* Cook’s Notes: Why do shrimp, crab, and lobster change color when they’re cooked? A pink/red pigment called astaxanthin, present in the shells, is altered by cooking. As it becomes freed up, the color of the shells change.

Per serving: Calories 229, Total fat 1g (Sat fat 0g/Mono fat 0g/Ply fat 1g) Cholesterol 117mg, Sodium 699mg, Carbs 36g, Fiber 3g, Protein 22g. ++++ WWP: 4