Quick Shrimp Jambalaya

Quick Shrimp Jambalaya

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From: Diabetic Living Magazine

Collard greens—an excellent source of vitamins A, C, and K—give this classic Cajun favorite a delicious nutrition boost.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 stalks celery, sliced
  • 2 teaspoons canola oil or cooking oil
  • 2 cloves garlic, minced
  • ½ teaspoon Creole or Cajun seasoning
  • ⅛ to ¼ teaspoon crushed red pepper
  • 4 cups coarsely chopped, trimmed collard greens or kale
  • ½ 16-ounce package frozen (yellow, green, and red) peppers and onion stir-fry vegetables (2 cups)
  • 1 cup cubed cooked ham (5 ounces)
  • 1 tablespoon 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

Preparation

  • Prep

  • Ready In

  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.
  2. 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

  • Serving size: 1 cup
  • Per serving: 191 calories; 4 g fat(1 g sat); 3 g fiber; 23 g carbohydrates; 17 g protein; 74 mcg folate; 84 mg cholesterol; 4 g sugars; 1,937 IU vitamin A; 16 mg vitamin C; 93 mg calcium; 2 mg iron; 569 mg sodium; 369 mg potassium
  • Nutrition Bonus: Vitamin A (39% daily value), Vitamin C (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean meat, 2 vegetable, 1 starch

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