Nutrition per serving may change if servings are adjusted.
1 pound medium shrimp
1 tablespoon 1 to 2 tablespoons olive oil
2 teaspoons salt-free Cajun seasoning
2 cups chopped green sweet pepper
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
2 cups chopped tomatoes
1 cup reduced-sodium chicken broth
¼ cup no-salt-added tomato paste
¼ teaspoon bottled hot pepper sauce
⅛ teaspoon salt
1 tablespoon lemon juice
1⅓ cups hot cooked brown rice
¼ cup sliced green onions
Salt-free Cajun seasoning (optional)
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse and pat dry with paper towels. In a very large skillet heat 1 tablespoon of the oil over medium heat. Toss shrimp with 1 teaspoon of the Cajun seasoning to coat. Cook the shrimp in the hot oil for 2 to 4 minutes or until shrimp are opaque, stirring frequently. Remove shrimp from skillet; keep warm.
If needed, heat an additional 1 tablespoon oil over medium heat. Cook the sweet pepper, onion, celery, and garlic in the hot oil for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes, chicken broth, tomato paste, remaining 1 teaspoon Cajun seasoning, bottled hot pepper sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 6 minutes, stirring occasionally. Stir in shrimp and lemon juice and heat through.
Evenly divide rice among four shallow serving bowls. Evenly divide jambalaya among bowls. Top each serving with 1 tablespoon of the green onions. If desired, sprinkle with additional Cajun seasoning.