Crescent City Jambalaya
Ranch Iceberg Wedge Salads
Beverage Recommendation
Fre Alcohol-Removed Merlot
Ingredients
- ½ (12-oz) pkg Cajun-style andouille sausage, cut into ½-inch slices
- ½ (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- 1 (8-oz) pkg frozen green peppers and onions, thawed
- 1 stalk celery, chopped
- 1 cup low-sodium chicken broth
- ½ lb peeled and deveined, medium-size raw shrimp (or use frozen; see Note)
- ½ (8-oz) pkg jambalaya mix (spicy or mild)
Instructions
- Combine first 5 ingredients in a greased 3- to 4-quart slow cooker.
- Cover and cook on LOW 5 hours. Add shrimp and jambalaya mix.
- Cover and cook on HIGH 35 to 40 minutes or until rice is tender and shrimp turn pink.
Side Dish Ingredients
- ½ large head iceberg lettuce
- ¼ cup refrigerated yogurt Ranch dressing
- 1 Roma tomato, chopped
- ¼ cup shredded carrot
Side Dish Instructions
- Cut lettuce into 3 wedges; drizzle with dressing, and sprinkle with tomato and carrot.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
351
|
53
|
404
|
| Fat (g) | 9 | 2 | 11 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 40 | 7 | 47 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 941 | 204 | 1145 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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