Nutrition per serving may change if servings are adjusted.
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
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.
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.