Recipe for Creole Jambalaya


3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 garlic cloves (minced)
2 tablespoon butter or margerine
2 cup cubed fully cooked ham
1 can (28 oz) tomatoes with
1 liquid (cut up)
1 can (10 1/2 oz) condensed
1 beef broth
1 cup uncooked long grain white
1 rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 1/2 lb fresh or frozen uncooked
1 shrimp, peeled and deveined
1 tablespoon chopped fresh parsley


In a Dutch oven, saute onion, celery, green pepper and garlic in butter 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 min.

Diabetic Exchanges: One serving (prepared with margerine and low-sodium tomatoes and beef broth) equals 3 lean meat, 1-1/2 starch, 1 vegetable, also 310 calories, 464 mg sodium, 154 mg cholesterol, 28 gm carbohydrate, 31 gm protein, 8 gm fat.

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