Rating: 5 stars
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Served over brown rice, this one-bowl Shrimp Jambalaya recipe gets its heat from Cajun seasoning and hot pepper sauce.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
45 mins


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

1 1/4 cups jambalaya (includes about 8 shrimp) and 1/3 cup rice
245 calories; protein 18.3g; carbohydrates 31.7g; dietary fiber 5.8g; sugars 8.9g; fat 5.3g; saturated fat 0.8g; cholesterol 120.5mg; vitamin a iu 1408.6IU; vitamin c 83.9mg; folate 67mcg; calcium 106.3mg; iron 1.9mg; magnesium 79.4mg; potassium 816.4mg; sodium 712.3mg.

2 lean protein, 2 vegetable, 1 fat, 1 starch