Enjoy the flavors of Louisiana Cajun cooking with this lightened-up version of the famous shrimp and rice dish. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 8.9 g total fat; 1 g saturated fat; 159 mg cholesterol; 480 mg sodium. 916 mg potassium; 45.2 g carbohydrates; 6.7 g fiber; 6 g sugar; 27.4 g protein; 3087 IU vitamin a iu; 150 mg vitamin c; 113 mcg folate; 191 mg calcium; 3 mg iron; 132 mg magnesium;