Dinner Done: Shrimp Jambalaya

10:19 AM, Feb 2, 2010   |    comments
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Audra Nasser of Tampa's Dinner Done has a quick dish that will let you enjoy the game in style.

Did you know?  Jambalaya is a close relative to Spanish Paella.  It originated in the French Quarter of New Orleans as the Spaniards attempted to duplicate paella with locally available ingredients.  Over the years, French and Caribbean influence further changed this dish as it evolved into what is known today as Jambalaya.   (Source: Wikipedia)

Shrimp Jambalaya

A Creole favorite!



You'll Need:

2 Tbsp canola oil

2 tsp minced garlic

2 tsp Old Bay Seasoning

½ tsp salt

1 tsp chicken base

2 Tbsp flour

1 Tbsp tomato paste

2 tsp Tabasco

1 cup diced onion

¾ cup sliced bell peppers

¾ cup diced celery

2 cups turkey kielbasa

½ lb shrimp

2 cups white rice

3 ½ cups water



To Prepare:


In a large sauce pan over medium-low heat, add canola, garlic, Old Bay, salt, flour, chicken base and tomato paste.  Stir and let cook for 1-2 minutes.   Now, let's add the Tabasco, onion, bell pepper, celery and kielbasa and sauté 3-5 minutes more until the veggies are tender.  Stir in 2 cups rice and then, once rice is well mixed with the veggies, add 3 ½ cups water.  Bring to a boil, lower heat and simmer, covered, for 15 minutes.  Gently fold shrimp into jambalaya, cover again, and cook 5 more minutes until rice is cooked and water absorbed.




Nutritional Information Per Serving: Serves 6.  535 cal, 14g fat (3g sat), 206mg chol, 1910mg sodium, 59g carb, 2.5g fiber, 2.8g sugar, 37g protein. 

Nutrition Notes: Reduce fat by using 1 cup of a low-fat kielbasa. To reduce sodium, reduce hot sauce and sub in your favorite low-salt seasoning in place of Old Bay (this will change the flavor a little!).  Also omit chicken base and, after adding rice, add 1 cup low-sodium chicken base + 2 ½ cups water instead of 3 ½ cups water. 

Audra Nasser

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