Guest guest Posted July 6, 2004 Report Share Posted July 6, 2004 Diabetic Jambalaya canalo or corn oil 1 Tbsp --- medium onion, chopped 2 ea --- green bell pepper, cored and peeled 1 ea --- celery, chopped 2 ea --- clove garlic, minced 2 ea --- can diced tomatoes in puree, undrained 16 oz --- low-fat, low-sodium chicken broth 2 cups --- tomato paste 2 Tbsp --- salt 1 tsp --- thyme 1 1/2 tsp --- fresh ground black pepper 1/4 tsp --- cayenne pepper 1/4 tsp --- bay leaf 1 ea --- hot pepper sauce 8 drops --- uncooked long grain rice 1 1/2 cups --- diced cooked ham 1 cup --- boneless, skinless chicken breasts, cooked 1 cup --- shrimp, peeled and deveined 6 oz --- Heat the oil in a large heavy pot. Add the onions, green pepper, celery, and garlic and saute over medium heat until softened. Add the tomatoes and liquid, the chicken broth, tomato paste, and seasonings, simmer, uncovered, for 10 minutes. Add the rice; cover and simmer for 10 minutes. Add the ham and chicken. Continue cooking, covered, for 10 to 15 minutes, or until the rice absorbs the liquid. Stir to mix well. Add the shrimp for the last 3 minutes of cooking. Remove the bay leaf before serving. Calories263 Calories From Fat40 Total Fat4 g Saturated Fat1 g Cholestrol56 mg Sodium658 mg Total Carbohydrate37 g Dietary Fiber2 g Sugars5 g Protein18 Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.