Scallop Shrimp Jambalaya
Preparation Time: 40 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 13-inch Chef Pan
In 13-inch (33 cm) chef pan, sauté onions, green pepper, celery and garlic over medium heat, about 10 minutes or until tender.
Add stewed tomatoes, water, rice, bay leaf, dried thyme, basil and red pepper. Mix well, cover (close vent) and simmer over medium-low heat 15-20 minutes. Top with shrimp and scallops, cover and cook another 15-20 minutes.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 175; Fat Grams 1; Carbohydrate Grams 24; Protein Grams 18; Cholesterol mg 79; Sodium mg 783.
THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 2; Fat Grams 1; Sodium Points 34; Fiber Points 2; Carbohydrate Points 1 ½; Cholesterol Points 8.
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