Recipe Image

Quick Shrimp Jambalaya

  • 5 m
  • 35 m
Diabetic Living Magazine
“Collard greens—an excellent source of vitamins A, C, and K—give this classic Cajun favorite a delicious nutrition boost.”

Ingredients

    • 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

Directions

  • 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.
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