Low Sodium Shrimp Jambalaya
A low sodium version of this cajun classic makes it a savory comfort dish
Ingredients
For The Salt Free Cajun Seasoning
- 1/4 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/8 tsp Thyme
- 1/8 tsp Cumin
- 1/8 tsp Cayenne Pepper
For The Low Sodium Shrimp Jambalaya
- 2 tbsp Olive Oil extra virgin
- 1 cup Red Onion chopped
- 1/2 cup Celery chopped
- 3 cups Chicken Stock No Salt Added (Swanson's is lowest)
- 1 1/2 cups Long Grain Rice uncooked
- 1/8 tsp Cayenne Pepper
- 2 tbsp Cajun Seasoning recipe above
- 1 pound Medium Shrimp peeled, deveined, & cooked
- 1 cup Cherry Tomatoes halved
- 1/2 cup Green Onion chopped
- 1 Red Bell Pepper cored, seeded, and chopped
Instructions
To Make The Salt Free Cajun Seasoning
- Add all of the spices to a small jar or seal-able container. place the lid on tightly and shake until blended. You can make larger batches and keep in a sealed container on your spice rack.
To Make The Low Sodium Shrimp Jambalaya
- Heat the olive oil in a large skillet or wok over medium high heat
- Add the red onion , celery. and bell pepper (known in the south as "the Trinity" or Mirepoix) and saute 3-5 minutes until they are tender.
- Add the stock, rice, Cajun seasoning, and cayenne pepper and bring to a boil.
- Reduce heat to low. Cover the pan and cook until rice is tender (about 20 minutes, taste at the end to make sure).
- Now stir in the shrimp, tomatoes, and green onions. Stir them through until they are thoroughly heated. Serve Immediately.
Notes
You can store any leftovers for 3-4 days in an air tight container in the refrigerator.
Nutrition
Serving: 2cupsCalories: 320kcalCarbohydrates: 43gProtein: 20gFat: 6gSaturated Fat: 1gCholesterol: 115mgSodium: 163mgPotassium: 338mgFiber: 2g
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