HEALTHY JAMBALAYA RECIPE WITH SHRIMP AND SAUSAGE

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– 2 tablespoons extra virgin olive oil – ▢2 red bell peppers stem and seeds removed, diced – ▢1 green bell pepper stem and seeds removed, diced – ▢1 white onion diced – ▢4 garlic cloves minced – ▢3 celery stalks diced – ▢1 14 ounce can fire roasted tomatoes with juice – ▢2 cups broth chicken  

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Ingredients

vegetable broth – ▢2 tablespoons Cajun seasoning – ▢1 bay leaf dry – ▢4 cups cooked long grain rice white or brown – ▢1 lb. shrimp de-veined with shells and tail taken off (I use frozen and thawed) – ▢1 lb. sausage cut into thinly sliced coins (can use chicken sausage) – ▢pink salt to taste – ▢½ teaspoon black pepper

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Ingredients

– In a large pot, on medium-high heat the oil and add the red peppers, green peppers, onion, garlic and celery. Saute the vegetables for 6 minutes until soft, mixing frequently. – Add to the pot the fire roasted tomatoes, broth, Cajun seasoning, pepper, salt, broth, bay leaf, sausage slices, and cooked rice. Stir together and heat for 4 minutes.

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Instructions

– Add the prepared uncooked shrimp and stir them in. Cover and simmer on medium-low for 10 minutes or until the shrimp is cooked and pink in color. Serve right away or continue to heat uncovered to release more juices and thicken the sauce (see notes below on thickening the sauce). Season with salt to taste.

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Instructions

Adding uncooked rice in place of cooked rice: If you want to use uncooked rice add 1 ¼ cup of uncooked rice grains while you add the broth and other ingredients.  Increase the broth from 2 cups to 3 cups. Heat on medium heat covered for 20-30 minutes or until the rice is cooked through. 

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Notes

Then add the shrimp and heat for an additional 10 minutes. This does slightly change the nutritional calculation. Making this dish Paleo: To make this dish lower in carbohydrates, substitute 4 cups of cooked rice for 6 cups of cauliflower rice. You do not need to cook the cauliflower rice first, just 

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Notes

add it and simmer for 10 minutes before serving to allow the cauliflower to soften and absorb the flavors. Thickening the sauce: You can also thicken the jambalaya sauce by whisking in 1 tablespoon of cornstarch at the end.

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Notes

Calories: 391kcal | Carbohydrates: 28g | Protein: 23g |  Fat: 20g |  Saturated Fat: 6g | Cholesterol: 184mg | Sodium: 1042mg | Potassium: 368mg |  Fiber: 2g |  Sugar: 3g |  Vitamin A: 2023IU |  Vitamin C: 54mg |  Calcium: 109mg |  Iron: 3mg

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Nutrition

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