I have a Weight Watcher friend (i.e., someone I know from my meetings), who has the WW One Pot cookbook. They no longer sell this cookbook so she offered to bring it to a meeting for me, let me look through it, mark the recipes I would like and she would copy them for me. Good deal I thought.

So last night, I made the first of the copied recipes, this Shrimp and Sausage Jambalaya. Now normally, I don’t feel comfortable posting recipes from known sources on my blog unless they’re already out there on the web (e.g., on Cooking Light or FoodTV) – not sure why, I guess just my bugaboo – guess I want the cookbook author to get to make another sale or something. But since this is from a book that’s no longer in print, and therefore no one can make anymore money on it, I don’t feel so bad.

So here’s the recipe:

Shrimp and Sausage Jambalaya (7 points)

1 tablespoon butter
1 large onion — chopped
1 green bell pepper — seeded and chopped
3 cloves garlic — minced
6 ounces turkey kielbasa — halved and sliced
1 1/2 cups long-grain rice
28 ounces canned whole tomatoes
14 1/2 ounces canned fat free chicken broth
3/4 teaspoon dried thyme
1/4 teaspoon cayenne
1 pound medium shrimp — peeled and deveined
2 stalks celery — chopped

Melt the butter (I used olive oil) in a dutch oven over medium heat. Add the onion, bell pepper, celery and garlic. Cook, stirring occassionally, until softened, 7 – 8 minutes. Add the kielbasa (I didn’t have kielbasa so used chipotle chicken sausage), stirring 3 minutes longer.

Add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add tomatoes, and their liquid, broth, thyme and cayenne bring to a boil. Reduce the heat and simmer, covered until the rice is tender about 30 minutes.
Add the shrimp to the mixture and cook until just opaque in the center and the liquid has been absorbed, 5 – 7 minutes longer.

Yield:
“1 1/3 cups per serving”
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Per Serving (excluding unknown items): 319 Calories; 5g Fat (14.9% calories from fat); 24g Protein; 42g Carbohydrate; 2g Dietary Fiber; 148mg Cholesterol; 400mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat.
NOTES : We liked this but added some tobasco and a bit of creole seasoning before we ate it for a little more kick. I would make it again.

Sorry – no pictures – 1) I forgot and 2) I stink at taking those food pictures anway.
Okay – I lied, when I reheated it for lunch today (just a 1C serving), I took a picture with my cell phone. Here it is.