Crawfish Jambalaya

Chilled gazpacho is perfect for hot summer nights. We've added fish to turn it into a low-calorie main dish.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 22 mins

Crawfish Jambalaya

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Directions

  1. Thaw crawfish or shrimp, if frozen. Rinse crawfish or shrimp under cold running water; set aside.
  2. In a 3-quart saucepan cook celery, onion, green pepper, and garlic in margarine or butter about 5 minutes or until tender. Add water, salt, thyme, red pepper, black pepper, and bay leaf. Bring mixture to boiling. Add rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
  3. Stir in undrained tomatoes and tomato paste. Add crawfish or shrimp. Cook for 2 to 3 minutes more or until crawfish or shrimp are heated through. Remove bay leaf. Serve in soup bowls. Garnish with celery leaves, if desired. Makes 4 servings.
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Nutrition Facts (Crawfish Jambalaya)

  • Per serving:
  • 296 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 166 mg chol. ,
  • 935 mg sodium ,
  • 36 g carb. ,
  • 23 g pro.
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