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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 146.9
  • Total Fat: 0.9 g
  • Cholesterol: 34.4 mg
  • Sodium: 81.5 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 9.1 g

View full nutritional breakdown of Jambalaya with Shrimp calories by ingredient
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Jambalaya with Shrimp

Submitted by: TAMRACLOVEC
Jambalaya with Shrimp

Introduction

Altered from another recipe to use less fat and to add shrimp! Altered from another recipe to use less fat and to add shrimp!
Number of Servings: 12

Ingredients

    spray Olive Oil
    1 med onion, coarsely chopped
    1 med bell pepper, coarsely chopped
    3 tbsp white flour
    1 tsp. minced garlic ( I used the bottled kind)
    2C water + chicken/vegetable bullion
    1C brown rice
    2 cans Hunts diced tomatoes w/garlic, basil & oregano
    16oz frozen okra
    2C frozen Blackeye Peas (or 1 can, rinsed & drained)
    3C frozen cooked/peeled shrimp
    1 tsp cayenne pepper (I use 1/4)
    2 T Frontier Creole Blend Seasoning, salt free

    to make your own creole seasoning, go here:

    http://www.gumbopages.com/food/creole.html

Directions

Makes 12 cups

In a stockpot, heat oil over medium heat. Add onion and pepper, stirring until softened, about 4-5 minutes. Stir in the flour and reduce the heat to medium-low. Cook until the flour turns brownish ( if you're using wheat flour, 8 minutes should suffice). Add the garlic and cook another minute.

Next, slowly add the broth and the water. Add the tomatoes with juice, okra and blackeye peas, rice, cayenne pepper, and creole seasoning. Bring to a boil, stirring from the bottom to prevent sticking. Reduce heat, cover and let simmer for 45 minutes or until the rice is tender. (check and stir every 15 minutes or so)

Stir in shrimp, check seasoning and simmer 10 minutes more, or until shrimp is heated through.

Number of Servings: 12

Recipe submitted by SparkPeople user TAMRACLOVEC.





TAGS:  Fish | Dinner | Fish Dinner |

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