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Creole Jambalaya

Thursday, January 01, 2004
8 (1/2 cup) servings
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon pureed garlic or 2 garlic cloves, minced
2 tablespoons reduced-fat margarine
1 1/2 cups cubed 97% fat-free sausage (Healthy Choice)
2 (14 1/2 oz.) can diced tomatoes with liquid
1 (10 1/2 oz.) can condensed beef bouillon
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 pound fresh or frozen uncooked shrimp,
peeled & deveined
1 tablespoon chopped fresh parsley
In a Dutch oven, sauté onion, celery, green pepper, and garlic in margarine until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender (about 25 minutes). Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, 7 - 10 minutes.
Nutrition Facts:
310 calories, 5g fat, 154mg cholesterol, 464mg socdium
Tiffany Steers, M.S., R.D., L.D.
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