Jambalaya - healthy version

Serving Size: 1½ cups Calories: 256 Fat: 5.5g Sodium: 688mg Carbs: 30.5g Fiber: 3.5g Sugars: 6.5g Protein: 20g

Jambalaya - healthy version

Photo by AJandColleen

  • Prep Time


  • Total Time


  • Servings



  • 6 oz. (about 2 links) fully cooked chicken sausage (like the kind by Applegate Farms), sliced into coins

  • One 14.5-oz. can fire-roasted diced tomatoes (not drained)

  • 1 onion, chopped

  • 1 green bell pepper, seeded, chopped

  • 1 cup chopped celery

  • 1 cup low-sodium fat-free chicken broth

  • ½ cup uncooked brown rice

  • 1 tbsp. chopped garlic

  • 1 tsp. Cajun seasoning

  • ½ tsp. hot sauce, or more to taste

  • ¼ tsp. dried oregano

  • ¼ tsp. dried thyme

  • 6 oz. raw shrimp, tails removed, deveined, chopped

  • Optional: salt and black pepper


Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil. Reduce heat to medium low. Cover and simmer until veggies are tender and rice is fluffy, about 35 minutes. Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes. If you like, season to taste with salt, black pepper, and additional hot sauce.


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