Post by April B. on Nov 6, 2003 7:28:13 GMT -6
Jambalaya
Serves: 4
WW Points: 8
1 large onion, chopped
1 medium green bell pepper, chopped
2 medium ribs celery, chopped (1 cup)
8 oz. fully cooked smoked sausage, sliced
1 can (28 oz.) diced tomatoes, in rich, thick juice, not drained
3 cloves garlic, chopped
1 tsp. dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp hot pepper sauce
12 oz. peeled, deveined raw medium shrimp
2 Tbs. chopped fresh parsley
Serve with: rice and hot pepper sauce
1. Mix all ingredients except shrimp and parsley in a 3.5-quart or
larger slow-cooker.
Cover and cook on low 6 to 8 hours or until
vegetables are tender.
2. Stir in shrimp, cover and cook 20 minutes or until cooked through.
Stir in parsley; spoon over rice.
Pass a bottle of pepper sauce at
the table.
355 cal,
28 g pro,
23 g car,
3 g fiber,
17 g fat (6 g saturated fat),
167 mg chol,
1,386 mg sodium
Serves: 4
WW Points: 8
1 large onion, chopped
1 medium green bell pepper, chopped
2 medium ribs celery, chopped (1 cup)
8 oz. fully cooked smoked sausage, sliced
1 can (28 oz.) diced tomatoes, in rich, thick juice, not drained
3 cloves garlic, chopped
1 tsp. dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp hot pepper sauce
12 oz. peeled, deveined raw medium shrimp
2 Tbs. chopped fresh parsley
Serve with: rice and hot pepper sauce
1. Mix all ingredients except shrimp and parsley in a 3.5-quart or
larger slow-cooker.
Cover and cook on low 6 to 8 hours or until
vegetables are tender.
2. Stir in shrimp, cover and cook 20 minutes or until cooked through.
Stir in parsley; spoon over rice.
Pass a bottle of pepper sauce at
the table.
355 cal,
28 g pro,
23 g car,
3 g fiber,
17 g fat (6 g saturated fat),
167 mg chol,
1,386 mg sodium
