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Shrimp and Vegetable Jambalaya
Source: dLife

A classic Creole stew of vegetables and shrimp.

Prep Time: 15 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 437.9
Total Carbs 44.3 g
Dietary Fiber 6.1 g
Sugars 13.0 g
Total Fat 10.1 g
Saturated Fat 3.2 g
Unsaturated Fat 0.4 g
Potassium 1151.4 mg
Protein 40.6 g
Sodium 711.1 mg
Dietary Exchanges
1 Fat , 5 Vegetables , 1 Meat , 1 1/2 Starch , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 lb  Sausage, pork, cajun style andouille
1 each  large onion
2 each  medium celery stalks
1 each  large green bell peppers
2 each  medium garlic cloves
16 oz  no-salt tomato sauce
28 oz  canned unsalted diced tomatoes
1 tsp  dried basil
1 tsp  ground thyme
1 tsp  paprika
1 each  bay leaf
0 1/4 tsp  hot pepper sauce
0 3/4 cup  medium grain brown rice
1 1/2 lb  cooked shrimp
  1. In a large soup pot combine the sausage, onion, celery, green pepper, and garlic. Cook over medium heat and stir until the meat is browned, about 8 to 10 minutes. Add the tomato sauce, tomatoes, 1 cup water, basil, thyme, paprika, bay leaf, and hot sauce. Increase heat and bring to a boil. Add the rice, reduce heat, cover, and simmer 45 minutes.
  2. Remove from heat; stir in the cooked shrimp. Remove the bay leaf before serving.

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