shrimp jumbalaya

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 143.2

Total Fat: 2.4 g
Cholesterol: 147.3 mg
Sodium: 334.2 mg
Total Carbs: 12.9 g
Dietary Fiber: 2.4 g
Protein: 17.5 g

View full nutritional breakdown of shrimp jumbalaya calories by ingredient

Introduction

The same as my sausage jumbalaya. This is just the version that I use shrimp in. The same as my sausage jumbalaya. This is just the version that I use shrimp in.

Minutes to Prepare: 20

Minutes to Cook: 45

Number of Servings: 6

Ingredients

2 tsp margarine

1/2 cup chopped Celery

1 small Onions, chopped

1 chopped Green Peppers (bell peppers)

1 can (15oz) Diced Tomatoes, No Salt Added

1 1/2 cup Vegetable Cooking Stock

2/3 Brown Rice

1/2 tsp Basil

1/2 tsp Thyme, ground

1/2 tsp Garlic powder

Ground Pepper, black, to taste

1 tsp Hot Pepper Sauce

2 Bay Leaf

1 lb Shrimp

Directions

Sweat the celery onion and pepper in margarine. Stir in tomatoes, broth, uncooked rice, basil, thyme, garlic powder, peper, hot pepper sauce, and bay leaf. Bring to boil. Reduce heat. Cover and simmer for 40 minutes or till rice is tender. Stir in shrimp and heat until shrimp is cooked thourghly. Discard bay leaf.
For a vegitarian version exlude the meat and it is still fantastic.

Number of Servings: 6

Recipe submitted by SparkPeople user JOLLYGG.