Jambalaya - healthy version
By AJandColleen
Serving Size: 1 1/2 cups
Calories: 256
Fat: 5.5g
Sodium: 688mg
Carbs: 30.5g
Fiber: 3.5g
Sugars: 6.5g
Protein: 20g
Rate this recipe
5/5
(4 Votes)
1 Picture
Ingredients
- 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
- 1/2 cup uncooked brown rice
- 1 tbsp. chopped garlic
- 1 tsp. Cajun seasoning
- 1/2 tsp. hot sauce, or more to taste
- 1/4 tsp. dried oregano
- 1/4 tsp. dried thyme
- 6 oz. raw shrimp, tails removed, deveined, chopped
- Optional: salt and black pepper
Details
Servings 4
Preparation
Step 1
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.
Review this recipe