Shrimp Jambalaya
Servings
2Serving size
about 2 1/2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 2 ounce Andouille or other spicy sausage (look for lower sodium sausage) |
| 2 clove Garlic, raw (minced) |
| 1 medium White onions (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 1/2 Medium Green bell peppers (diced) |
| 1 15 ounce can No salt added canned diced tomatoes |
| 2 leaf Bay leaves |
| 1 tsp. Salt Free Creole Seasoning |
| 2 Cups Water |
| 2 cups No salt added vegetable stock |
| 1/2 cup Brown rice |
| 8 Ounces Shrimp, raw (peeled and deveined) |
Instructions
Place the olive oil in a large skillet over medium high heat.
Add the sausage to the pan and cook for about two minutes. Stir frequently.
Add the onion and garlic.
Cook for about 3 minutes until the onion begins to soften slightly.
Add the celery and green peppers and cook for about 2 minutes. Stir frequently.
Add the tomatoes, bay leaves, creole seasoning, water, vegetable stock, rice and pepper to the pan.
Cover and simmer, stirring occasionally for about 45 minutes.
Add the shrimp and cook for about 5 minutes until they are cooked through.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I doesn’t get much more Mediterranean than this. Great quality oil, lots of veggies, a little bit of meat, whole grains and fish.
Choose your sausage carefully. First and foremost it can be very salty. The andouille used in this recipe contains 400 mg in a 2 ounce serving. This is pretty reasonable and you should look carefully at the package and set that as your target. Many sausages can have twice that amount.