Shrimp Jambalaya Recipe

Serves 1.

One serving = 1 Protein, ½ Starch, 1 Vegetable, 1 Extra


5 oz (150 g) fresh shrimp, peeled and de-veined
½ cup (125 mL) white onion, chopped
½ green pepper, medium, chopped
1 garlic clove, minced
1 cup (250 mL) chicken broth, low-sodium
¼ tsp (1 mL) low-salt seasoning
tsp (0.5 mL) pepper, freshly ground
tsp (0.5 mL) thyme, ground
1 oz (30 g) ham, extra lean, diced
tsp (0.5 mL) oregano, dry
tsp (0.5 mL) basil, dry
tsp (0.5 mL) hot pepper sauce
1 bay leaf
1 tomato, small, seeded and chopped


Coat a saucepan with non-fat cooking spray and heat over medium heat. Add onion, pepper and garlic. Cook until tender.

Add shrimp. Cook until opaque and turning pink. Remove shrimp and vegetables from pan and set aside.

Add rice, chicken broth, salt, pepper, thyme, oregano, basil, ham, hot pepper sauce, bay leaf and tomato. Heat to boiling. Reduce heat. Cover and simmer until rice is tender.

Return shrimp and vegetables to saucepan. Cover again, and cook until heated through.

Older Post Newer Post