Serves 4
45 min
Shrimp Jambalaya
Recipe GLPR9402d77a629ed7
A vibrant one-pot Cajun-inspired shrimp dish loaded with peppers, onions, celery, and tomatoes, served over fluffy brown rice. This healthy jambalaya features savory spices and fresh lemon juice for a light yet satisfying meal that's naturally dairy-free and packed with vegetables.
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Ingredients
1 pound medium shrimp, peeled and deveined
1 to 2 tablespoons olive oil
2 teaspoons salt-free Cajun seasoning, divided
2 cups chopped green bell pepper
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
2 cups chopped fresh tomatoes
1 cup reduced-sodium chicken broth
¼ cup no-salt-added tomato paste
¼ teaspoon bottled hot pepper sauce
⅛ teaspoon salt
1 tablespoon fresh lemon juice
1⅓ cups hot cooked brown rice
¼ cup sliced green onions for garnish
Directions
Heat olive oil in a large heavy-bottomed pot or skillet over medium-high heat. Once shimmering, add the shrimp and 1 teaspoon of the Cajun seasoning. Sauté the shrimp for 2 to 3 minutes per side until they turn pink and opaque, then transfer to a clean plate. (Shrimp is safely cooked when it reaches an internal temperature of 165°F.)
In the same pot, add the chopped green bell pepper, onion, and celery. Sauté over medium heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped tomatoes, chicken broth, tomato paste, hot pepper sauce, remaining 1 teaspoon Cajun seasoning, and salt. Stir well to combine.
Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly and the vegetables are tender.
Return the cooked shrimp to the pot and stir in the lemon juice. Simmer for 2 to 3 minutes just to heat the shrimp through and blend the flavors.
Divide the hot cooked brown rice among four serving bowls. Ladle the shrimp jambalaya over the rice and garnish each portion with sliced green onions.
