Dinner

Low-carb Jambalaya is for Dinner.

Low-carb Jambalaya takes 30 minutes to prepare.

Low-carb Jambalaya takes 30 minutes to cook.

Low-carb Jambalaya makes 8 servings.

The ingredients for Low-carb Jambalaya are:

*Brown Rice, long grain, 4 cup (remove)
*Italian Sausage, pork, 6 link, 4/lb (remove)
Sweet Corn, Fresh, 3 ear, large (7-3/4" to 9" long) yiel (remove)
Eggplant, fresh, 1 cup, cubes (remove)
Lima Beans, 4 cup (remove)
Shrimp, cooked, 16 oz (remove)

Here is how you make Low-carb Jambalaya:

Prep: Cook brown rice in water with a pat of butter. Cut fresh corn off of ears. Boil baby lima beans in salted water until fork-soft. Purchase pre-boiled, seasoned shrimp from fish/deli counter. Grill eggplant over fire, no seasonings.Day of: Brown sausage in extra-large pan at med-high heat. Sausage will give up its own fat -don't add oil or butter. When sausage is browned, toss in corn, then beans, then eggplant, then rice, than shrimp. Lower heat to medium/medium-low, cover mixture, and cook until warmed through and seasonings are distributed - about 7 minutes. Stir regularly to prevent sticking to the bottom of the pan.Serving Size: makes 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SAABRAMOWITZ.

The nutritional information for Low-carb Jambalaya is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 621.0

• Total Fat: 29.0 g
• Cholesterol: 174.9 mg
• Sodium: 762.4 mg
• Total Carbs: 55.0 g
• Dietary Fiber: 10.5 g
• Protein: 35.6 g

The dietary needs meet for Low-carb Jambalaya is Low Carb