Low-Fat Shrimp Jambalaya

Jambalaya is a party in a pot! Serve this excellent recipe with lots of toasted bread rubbed with garlic to soak up all the juices.

Serves: 10Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 large onions, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 cups chopped celery
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium yellow bell pepper, seeded and chopped
  • ¼ lb. chorizo, sliced
  • 1½ lbs. skinless, boneless chicken breasts, cubed
  • 2 bay leaves
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. salt
  • ½ tsp. cayenne pepper
  • 1 tsp. ground black pepper
  • 2 cans (14 oz.) crushed tomatoes, undrained
  • 1 can (8 oz.) tomato sauce
  • 4 cups fat-free chicken broth
  • 2½ cups long-grain white rice
  • 1 lb. medium raw shrimp, peeled
  • ½ cup chopped flat-leaf parsley

Directions

  • In a large soup pot, combine olive oil and butter over medium heat. Add onion, garlic, celery, and bell peppers; cook and stir for 3 minutes. Add chorizo, chicken, bay leaves, oregano, thyme, salt, cayenne pepper, and black pepper; cook and stir for 5 minutes.
  • Add tomatoes, tomato sauce, and chicken broth and bring to a boil. Add rice and reduce heat to low; simmer until rice is tender, about 20 to 25 minutes.
  • Add the shrimp; cook until shrimp turn pink, stirring frequently, about 5 to 6 minutes longer. Sprinkle with parsley and serve immediately.

Recipe Information

Serves: 10

Ingredients

  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 large onions, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 cups chopped celery
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium yellow bell pepper, seeded and chopped
  • ¼ lb. chorizo, sliced
  • 1½ lbs. skinless, boneless chicken breasts, cubed
  • 2 bay leaves
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. salt
  • ½ tsp. cayenne pepper
  • 1 tsp. ground black pepper
  • 2 cans (14 oz.) crushed tomatoes, undrained
  • 1 can (8 oz.) tomato sauce
  • 4 cups fat-free chicken broth
  • 2½ cups long-grain white rice
  • 1 lb. medium raw shrimp, peeled
  • ½ cup chopped flat-leaf parsley

Directions

  • In a large soup pot, combine olive oil and butter over medium heat. Add onion, garlic, celery, and bell peppers; cook and stir for 3 minutes. Add chorizo, chicken, bay leaves, oregano, thyme, salt, cayenne pepper, and black pepper; cook and stir for 5 minutes.
  • Add tomatoes, tomato sauce, and chicken broth and bring to a boil. Add rice and reduce heat to low; simmer until rice is tender, about 20 to 25 minutes.
  • Add the shrimp; cook until shrimp turn pink, stirring frequently, about 5 to 6 minutes longer. Sprinkle with parsley and serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat8g
Saturated Fat3g
Cholesterol105mg
Sodium1320mg
Total Carbohydrate22g
Dietary Fiber3g
Sugars5g
Protein23g