shrimp jumbalaya


4.7 of 5 (3)
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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
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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.
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.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe



  • this was very good tasting, but it did not feed 6 people. - 2/1/11

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  • Very Good
    This was do delicious. I added a bit more spice and a can of black beans then served it with cornbread. FAB! I will be making this again :) - 1/27/11

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  • Incredible!
    This one is a BIG hit with the family. And it's extra good the next day for lunch. - 5/28/10

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  • Can this recipe be made in the crockpot? I am just not at home all day but like dinner to be done when I come home:) - 3/13/10

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  • Incredible!
    Great tasting and very easy to make! I served it with some sour cream and everyone loved it. - 1/26/10

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