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Shrimp Jambalaya

Fat.Freedom's picture
  Chopped white onion 1 Cup (16 tbs) (1 medium onion)
  Chopped green bell pepper 1⁄3 Cup (5.33 tbs), deseeded
  Chopped red bell pepper 1⁄3 Cup (5.33 tbs), deseeded
  Minced garlic 1 Tablespoon
  Fresh tomato 1 Large, peeled, chopped to make 1 cup
  Dried thyme 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon (adjust quantity as per taste)
  99% fat free chicken stock 2 Cup (32 tbs)
  Uncooked long grain white rice 1 Cup (16 tbs)
  Medium shrimp 4 Ounce, uncooked, peeled deveined and halved

Combine the onion, bell peppers, and garlic in a deep sided non stick frying pan.
Cook for about 5 minutes over medium heat, stirring frequently, until the onion begins to turn golden.
Stir in the tomato, thyme, and cayenne pepper.
Add the stock, raise the heat to medium, and bring to a boil.
Add the rice and shrimp.
Cover, reduce the heat to low, and simmer for 20 minutes.
Serve hot.

Recipe Summary

Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 253 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.6%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 43.1 mg14.4%

Sodium 300.5 mg12.5%

Total Carbohydrates 48 g16%

Dietary Fiber 2 g7.8%

Sugars 3.4 g

Protein 12 g23.9%

Vitamin A 19% Vitamin C 56.2%

Calcium 6.2% Iron 11.8%

*Based on a 2000 Calorie diet

Shrimp Jambalaya Recipe