Shrimp Jambalaya
A weeknight jambalaya built on whole-grain brown rice: shrimp, onion and green pepper sautéed with Cajun spice, then simmered with tomato until everything comes together. Two pots, thirty minutes, and a bowl of Louisiana comfort.
- Serves
- 8
- Prep
- 10 min
- Cook
- 15 min
- Serving size
- ⅔ cup
Ingredients
- 2 tbsp olive oil
- 680 g (1½ lb) shrimp, peeled and deveined
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1½ cups brown rice
- 1 can (450 g / 16 oz) tomato sauce
- 1 tsp Cajun seasoning
Method
- Cook the brown rice according to the package directions.
- Heat the oil in a large skillet over medium-high heat. Sauté the shrimp, onion and bell pepper about 5 minutes, until the shrimp turn pink.
- Stir in the cooked rice, tomato sauce and Cajun seasoning, and cook about 5 minutes, until heated through.
Cook’s tip
Add the shrimp toward the end and pull the pan as soon as they turn pink — overcooked shrimp turn rubbery. Choose a salt-free Cajun blend to keep the sodium down.
Variation
A handful of sliced okra or celery stirred in with the peppers deepens the Creole character.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 260 kcal
- Protein
- 21 g
- Carbohydrate
- 32 g
- of which sugars
- 4 g
- Fat
- 6 g
- of which saturates
- 0.5 g
- Fiber
- 2 g
- Sodium
- 370 mg
Also labeled kidney-friendly. Potassium: 540 mg. Added sugars: 1 g.