Jambalaya (Shrimp & Andouille)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 337.1
  • Total Fat: 10.2 g
  • Cholesterol: 152.1 mg
  • Sodium: 669.7 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 30.6 g

View full nutritional breakdown of Jambalaya (Shrimp & Andouille) calories by ingredient
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Number of Servings: 4


    1 Tbsp oil
    1 cup onion, finely diced
    1/2 cup celery, finely diced
    2 cups bell peppers (red,yellow, green), finely diced
    2 cloves garlic, chopped
    1 tsp ground cumin (or more to taste)
    1/4 tsp cayenne pepper ( or more to taste)
    2 Tbsp no-salt added tomato paste
    4 oz turkey Andouille sausage, cut in bite-size pieces
    3 cups chicken stock (low sodium)
    1 cup brown rice
    12 oz raw shrimp, peeled and deveined
    4 green onions, sliced


Place saucepan over medium heat and add oil. Once hot, add onions and celery; reduce heat and cook till veggies are soft, about 5 minutes. Add peppers, garlic, cumin and cayenned; cook for 3 minutes. Add tomato paste and andouille. Add stock and bring to a boil. Stir in rice, cover, reduce heat to low. Simmer for 40 minutes. Add shrimp. Cook till shrimp is just cooked through and pink, about 5 minutes. Garnish with green onions.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user PLAFUL.

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