Enjoy the flavors of Louisiana Cajun cooking with this lightened-up version of the famous shrimp and rice dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

35 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • In a deep 10-inch skillet, heat oil over medium-high. Add flour; cook 3 minutes or until the color of peanut butter, stirring constantly. Add onion, poblano pepper, and celery; cook 3 to 5 minutes or until onion is tender, stirring occasionally. Add garlic; cook and stir 45 to 60 seconds or until fragrant.

  • In a small bowl, combine broth and tomato paste; add to vegetables in skillet. Bring to boiling, stirring constantly. Stir in okra and sweet pepper; cook over medium 10 to 12 minutes or until broth is slightly thick and vegetables are just tender.

  • Stir in shrimp, collard greens, kosher salt, smoked paprika, cayenne pepper, and black pepper. Cook 4 minutes or just until shrimp are opaque. Serve with rice and sprinkle with green onion.

Nutrition Facts

362 calories; protein 27.4g 55% DV; carbohydrates 45.2g 15% DV; exchange other carbs 3; dietary fiber 6.7g 27% DV; sugars 5.9g; fat 8.9g 14% DV; saturated fat 1g 5% DV; cholesterol 158.8mg 53% DV; vitamin a iu 3086.7IU 62% DV; vitamin c 150.3mg 251% DV; folate 113.1mcg 28% DV; calcium 190.5mg 19% DV; iron 3.2mg 18% DV; magnesium 132.1mg 47% DV; potassium 915.5mg 26% DV; sodium 479.8mg 19% DV.