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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

245 calories; 5.3 g total fat; 0.8 g saturated fat; 121 mg cholesterol; 712 mg sodium. 816 mg potassium; 31.7 g carbohydrates; 5.8 g fiber; 9 g sugar; 18.3 g protein; 1409 IU vitamin a iu; 84 mg vitamin c; 67 mcg folate; 106 mg calcium; 2 mg iron; 79 mg magnesium;

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Rating: 5 stars
This was really good - might need a bit more heat is all. Read More