Heart Healthy
Capture the flavors of Louisiana with this traditional dish. Add the shrimp for the last 30 minutes of cooking time. The slow cooker does a masterful job of infusing it with flavor and cooking it to perfection.
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Shrimp Jambalaya - Delicious Decisions
Capture the flavors of Louisiana with this traditional dish. Add the shrimp for the last 30 minutes of cooking time. The slow cooker does a masterful job of infusing it with flavor and cooking it to perfection.
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Servings:
4
Ingredients
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14.5 oz. tomatoes -
1 cup water -
1/2 cup onion -
1 medium celery -
1 small green bell pepper -
2 ounces ham -
2 tsp. parsley -
2 tsp. oregano -
2 medium garlic cloves -
1/2 tsp. thyme -
1/8 to 1/4 tsp. cayenne -
1 medium bay leaf -
8 oz. shrimp -
1 cup okra -
1 cup brown rice -
1/4 cup parsley
Directions
Tip: Click on step to mark as complete.
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In a 3- to 4 1/2-quart round or oval slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, or until the vegetables are tender. -
If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley.
Nutrition Facts
Shrimp Jambalaya - Delicious Decisions
Calories
Protein
FiberNutrition Facts
| Calories | 203 | |
|---|---|---|
| Total Fat | 1.5 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 0.5 g | |
| Cholesterol | 100 mg | |
| Sodium | 186 mg | |
| Total Carbohydrate | 28 g | |
| Dietary Fiber | 4 g | |
| Sugars | 6 g | |
| Added Sugars | 0 g | |
| Protein | 19 g | |
Dietary Exchanges
1 starch, 1 vegetable, 2 lean meat
-
Servings:
4
Ingredients
-
14.5 oz. tomatoes -
1 cup water -
1/2 cup onion -
1 medium celery -
1 small green bell pepper -
2 ounces ham -
2 tsp. parsley -
2 tsp. oregano -
2 medium garlic cloves -
1/2 tsp. thyme -
1/8 to 1/4 tsp. cayenne -
1 medium bay leaf -
8 oz. shrimp -
1 cup okra -
1 cup brown rice -
1/4 cup parsley
Directions
Tip: Click on step to mark as complete.
-
In a 3- to 4 1/2-quart round or oval slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, or until the vegetables are tender. -
If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley.