Low Sodium Jambalaya Salad



Serving size

about 2 cups
45 Minutes

This recipe can be multiplied, makes great leftovers, and keeps well for about 48 hours in the refrigerator.

Low Sodium Jambalaya Salad


3 quart Water
8 ounce Whole Wheat Pasta (shells, spirals or macaroni)(or gluten-free pasta)
1 tsp. Olive oil
1 large White onions (diced)
4 ounce Andouille or other spicy sausage
1 15 ounce can No salt added canned diced tomatoes
1 cup Water
3 tsp. Salt Free Creole Seasoning
1/2 tsp., leaves Dried thyme
1 to taste Black pepper
16 Ounces Shrimp, raw (peeled and deveined)
1 large Green bell peppers (diced)
2 Large stalk Celery, raw (diced)
2 Tbsp. Fat free mayonnaise


Place the water in a large sauce pan over high heat. When the water boils add the pasta. Cook until the pasta is al dente (about 15 minutes). Drain the pasta when done.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat. Add the onions and cook for about 5 minutes, stirring frequently.

Peel the casing from the sausage and discard. Dice the sausage. When the onions are translucent, add the diced sausage and cook for about 5 minutes, stirring frequently.

Add the tomatoes, water, Creole seasoning, thyme, salt and pepper. Cook for about 20 minutes over medium low heat, stirring occasionally. Cook until there is almost no liquid left, then add the shrimp.

Cook for another 5 minutes until the shrimp is cooked through. Remove the shrimp and sauce to a large bowl and add the cooked pasta to the shrimp mixture.

Mix well and chill in the refrigerator.

When the salad is cold, add the bell pepper, celery and mayonnaise and fold together. Chill until ready to serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and make sure the sausage is gluten-free.


This is a low sodium recipe.

Recipe Notes

Sausage is one of those ingredients that speaks most to the reasons for locally sourced food. The large companies make “low fat” sausages that on the one hand are better choices health-wise, but they are highly processed and some that I have looked at contain MSG as well as other questionable ingredients.

We picked up a package of locally made andouille sausage and there was less saturated fat listed on the package than those from the big companies and less sodium as well. In a dish like this one, if you find a sausage that contains much more than 500 mg in a 2 ounce serving, leave out the added salt.

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