Shrimp Jambalaya

Shrimp Jambalaya

1 Review
From: Diabetic Living Magazine

Served over brown rice, this one-bowl Shrimp Jambalaya recipe gets its heat from Cajun seasoning and hot pepper sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
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)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 1¼ cups jambalaya (includes about 8 shrimp) and ⅓ cup rice
  • Per serving: 245 calories; 5 g fat(1 g sat); 6 g fiber; 32 g carbohydrates; 18 g protein; 67 mcg folate; 121 mg cholesterol; 9 g sugars; 1,409 IU vitamin A; 84 mg vitamin C; 106 mg calcium; 2 mg iron; 712 mg sodium; 816 mg potassium
  • Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, 2 vegetable, 1 fat, 1 starch

Reviews 1

March 18, 2019
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By: Dianne Dunlap
This was really good - might need a bit more heat is all.
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