Jambalaya

8 oz. chopped ham, pork, or chicken
1 cup diced onion
1 cup diced sweet pepper
3 stalks celery (sliced)
2 cans (14 1⁄2 oz. each) diced tomatoes
3 cloves garlic (minced)
1 cup raw converted rice (regular rice will work)
2 or 3 cups water or chicken broth (depending on the consistency that you prefer)
1 can okra (this is optional - it does add a more authentic flavor)
2 tsp. Zatarains Creole Seasoning (4-5 tsp. if you like it spicier)
1 lb. fresh or frozen uncooked shrimp, shelled & cleaned
(12 oz. if already cooked)

Thoroughly mix all ingredients except shrimp in crock pot. Cover and cook on low for 7-8 hours. Before serving, turn crock pot to high. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.

Four servings: 410 calories, 30 grams protein

*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 - call 237-4580.

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